Tag archive for "Pomegranate"

Missoni Mania on Rosh Hashanah by Candy Gabbay

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Missoni Mania on Rosh Hashanah by Candy Gabbay

No Comments 19 May 2013

Enjoy this Rosh Hashanah inspiration from 2011….

Feast your eyes on this colorful and daring Rosh Hashanah holiday table that Candy Gabbay whipped up after dashing to the Missoni Target sale last week! Candy is constantly ahead of the trends, it’s no wonder that she pulled this hot table decor  together using a MISSONI SHOWER CURTAIN!!! 

P.S  If your table setting is fun, unique, inspiring,  and one of a kind, then we want to see it too!!!! Send it over to marlene (at )thejewishhostess.com!!!

 

“Hi Marlene,

  Since the only thing I could find of Missoni in Target was a shower curtain, I had to buy it even though I didn’t need one! So, I decided to turn it into a table cloth and base my table settings around it! It’s so fun and colorful, just like me! I got so many comments on it as my BBM picture, so I decided to share it with your website. The photos are attached, if you have any problems opening it let me know!
  I put a solid black tablecloth first. Then took the Missoni reversible shower curtain and placed in center and folded sides up so you would see the black and white pattern along the edge of table. I bought flowers that coordinated with the colors on the curtain and placed them in small circular vases down center of table. Found the exact green from the cloth in plates at Amazing Savings and loved the cool shape. Added black and white napkins, a Missoni candle, and last but not least my outrageous challah cover that I needle pointed myself! As you can see I like color!”
Candy Gabbay
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Rosh Hashanah in Morocco? Check out Sarah’s Table!

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Rosh Hashanah in Morocco? Check out Sarah’s Table!

2 Comments 19 May 2013

“LIKE” this post! (above this pic!)

(Enjoy Rosh Hashanah inspiration from 2011….)

Thank you Sarah for sending in your “Night in Morocco” themed Rosh Hashanah! WOW!!! I wish I was there!

Sarah created this Moroccan themed evening on Rosh Hashanah  by buying nargilla smoking pipes as props from Kosher Palace on Kings Highway. Always thinking of making her guests feel cozy and right at home, she also somehow found a minute to run to  Canal Street in Manhattan to purchase pashmena wraps which she artfully displayed on the back of each chair. Comfortable Morrocan patterned silk slippers were displayed in a basket at the foot of the dining room table. Moroccan drums and mirrored trays on this fabulous Rosh Hashanah table completed the holiday decor. Thick candles and Moroccan inspired candlesticks topped off the festive Jewish New year.

This is one table that will inspire us all to make our Jewish  holidays fun AND memorable! Thanks again for sharing your evening with us, Sarah!

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Italian Plum Torte  – A  Rosh Hashanah “New Fruit” Dessert

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

Italian Plum Torte – A Rosh Hashanah “New Fruit” Dessert

10 Comments 26 January 2013

Italian prune plums are in season this month, and are a juicy “new” fruit for the Rosh Hashanah new year. They look like an extra large purple olive. In the 80’s, The New York Times printed this Italian plum recipe, and its been in my mother in law’s Rosh Hashanah recipe archive ever since. Its a moist cake recipe that can be made two weeks in advance and frozen with plastic wrap. When you pull it out of the freezer and warm it up, it will taste oven fresh.

This dessert is easy to make and gorgeous on your breakfast or Rosh Hashanah dessert table.

  • 3/4 cup sugar
  • 1/2 cup margarine (we use Earth Balance these days)
  • 1 cup flour
  • 1 teaspoon baking powder
  • Pinch of salt
  • 2 eggs
  • 12 Italian prune plums
  • Sugar & lemon juice – for topping
  • Teaspoon of cinnamon

Oven – 350 degrees

  1. Cream the sugar & margarine in bowl
  2. Add flour , baking powder, salt & eggs
  3. Beat well
  4. Spoon the batter into 8-10 inch spring form
  5. Split and pit the plums and place the halves on top of batter – skin side up
  6. Sprinkle lightly with sugar and lemon juice and cinammon.
  7. Bake about 1 hour
  8. Remove and cool
  9. Refrigerate or freeze if desired.
  10. Serve plain or with whipped cream, dust with confectioner’s sugar.

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How to Seed a Pomegranate for Rosh Hashanah: Two Techniques

kosher recipes, rosh hashanah and sukkot recipes, rosh hashanah simanim

How to Seed a Pomegranate for Rosh Hashanah: Two Techniques

5 Comments 26 January 2013

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Pomegranate fruit.

There are two techniques  to scooping out 613 of those pomegranate seeds!

The first one was sent in by Linda Dayan in Israel-:

Technique #1:

1-When my children were little, we wanted them to be a part of the preparing for Rosh HaShana. We used to put giant bibs on them and let them remove the seeds from the pomegranates. The reason that we eat this fruit on Rosh haShana is the symbolism of its many seeds; that we should have a new year filled with many mitzvot. It is even said that the pomegranate contains 613 seeds, the number of mitzvot in the Torah. I don’t know if this is true, but the counting was another way to keep our kids busy, while I was cooking!

Now that my children have B’H,  grown and we are both (hopefully) smarter… I have discovered easier ways to seed this delicious, healthy fruit. Here goes:

Put on an apron!

Roll the pomegranate on your counter, pressing gently around all sides.

Cut the pomegranate in half (like you would slice a grapefruit). Slice off the little crown on the top.

Place the two halves of the fruit face down on a cutting board. Cover with plastic wrap and then a dish towel.

Get your poultry hammer or heavy wooden spoon and hit around all the sides – and top of the fruit.

Carefully, lift off the coverings and the rind. Those beautiful, bright red seeds will be yours for the taking.

Technique #2:

2– Watch the video now:

and/or read on….

First cut off the top of the pomegranate. With a spoon, gently take out some of the center core. Be careful not to squeeze or disturb the seeds. Next, use your knife to score the outer rind around the fruit. Put your thumbs in the center and gently pull apart the sections. Peel away some of the white skin. You may be able to remove pieces from the rind.

To easily remove the seeds, place the pieces of pomegranate into a large bowl of cold water. Now when you go to remove the seeds, they’ll come right out. The seeds will sink to the bottom of the bowl. With the sieve, remove the skin floating on top. When the skin is gone, take out the seeds. Don’t freeze the seeds as they lose their color when frozen.

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Quinoa Salad with Pistachios and Pomegrantes

kosher pareve recipes, kosher recipes, kosher salad recipes, rosh hashanah and sukkot recipes

Quinoa Salad with Pistachios and Pomegrantes

5 Comments 26 September 2012

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!

Quinoa Taboule

 

  • 1 cup quinoa, rinsed and drained well
  • 2 cups water
  • pinch of salt
  • 2 tsp oil
  • bunch of parsley chopped fine
  • 1/2 cup shelled raw pistachio
  • 1 red onion finely chopped
  • 1 pomegranate, peeled
  • optional- 2 tblsp.  pomegranate syrup
  • lemon
  • olive oil
  • salt
Heat the oil in a small pot, add quinoa and dry roast for 5 minutes. Add water and salt, bring to a boil, lower flame, cover and simmer for 20 minutes. Fluff with a fork and cool
Place the quinoa in a bowl and add the parsley, pistachio, onion and pomegranate seeds. Mix. Add the seasonings and mix well to incorporate the flavors. Enjoy!
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Rosh Hashanah  Cubed Fruit Salad with Pomegranate and Crystalized Sugar

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Rosh Hashanah Cubed Fruit Salad with Pomegranate and Crystalized Sugar

2 Comments 22 August 2012

please “Like” this post! This is an elegant and  easy fruit salad idea that my talented and creative friend  Joanie Mann incorporated into a family party menu a while ago.  Cubed mango, pomegranate, and blueberries will be a tropical hit on your Rosh Hashanah dessert menu!

  1. Take 3 – 10 mango , depending on the amount of company you are having, and cut into fine cubes.
  2. Mix with 1-2 cups of pomegranate seeds.
  3. Add blueberries
  4. Turn martini glass edges into a bowl of water and dip to wet about 1/2 inch of the edge.
  5. Dip into coarse crystalized sugar. We used clear, but in comes in many colors.(We found crystalized sugar in Pomegranate Supermarket in Brooklyn.)
  6. Fill with cubed fruit. Serve on a linen napkin lined tray.
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Rich with Vibrant Color and Tradition- A Rosh Hashanah Table by Rosette Rutman

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Rich with Vibrant Color and Tradition- A Rosh Hashanah Table by Rosette Rutman

3 Comments 22 August 2012

 (ROSH HASHANAH 2011…)

Thank you Rosette for sharing your Rosh Hashanah table all the way from Canada! The holidays really are bringing us Jewish women together! I really love when women from all over the world connect on The Jewish Hostess! Make sure you  subscribe now so you don’t miss a single kosher holiday recipe or holiday table setting idea!

Shana Tova! Marlene

 

G’mar Hatima Tova!

 I love your website!  It is so inspiring!  Half the fun of the holidays is decorating the table to get the WOW reaction! I have sent along some pictures of my Erev Rosh Hashana Table.   I had individual square white plates with little flower cups of honey and alternating red and green apple slices with pomegranate seeds sprinkled over them. Everyone had a white and gold cocktail napkin underneath at counter angles to the plate so just the corners peaked out. I also had 2 honeycombs on a typical apple platter and sprinkled them with pomegranate seeds, apple slices, real flowers and sugar bees. So they didn’t get lost on the colourful tablecloth, I put them on a white platter. 

 The table cloth is a black background with swirling rich autumn colours of gold, reds, yellows, greens and oranges in apple clusters and vine motifs. I have it in two sizes so both tables were the same.  Since I only had 16 napkins and 17 guests that night, I had to go to white and gold paper napkins.  On both tables,  I had small vases with mixed miniature roses of yellow, red and orange which I bought the day before so they all had opened up already. 

 I have several silver-plated pomegranates that I use in different ways each year – this time I displayed them on a low white platter with mixed small and large realistic-looking plastic fruit (Pottery Barn).  Not pictured here is the Lemon Poppy Seed cake that I make each year in the shape of a beehive, decorated with sugar bees – I had a line-up for seconds for it!  I got the sugar bees from a local bakery (50 of them)!

Also not pictured, but really cute were the one-bite lemon poppy seed cupcakes that I took to a first day luncheon.  I decorated the tops with a little swirl of icing and every third one had a sugar bee.  I served them on a distressed 2 tier rectangular serving platter and it was quite the hit both in presentation and taste!

Thanks for letting me share! I look forward to seeing other table settings too.

Rosette Rutman

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Pistachio Stuffed Dates for Rosh Hashanah

kosher passover recipes,seder table Ideas, kosher recipes, Passover Recipes, rosh hashanah and sukkot recipes, rosh hashanah desserts, rosh hashanah simanim

Pistachio Stuffed Dates for Rosh Hashanah

No Comments 20 August 2012

recipe and photo provided courtesy of elanaspantry.com 

Use this yummy healthy and gluten free recipe as a symbolic Rosh Hashanah dessert, but more importantly, you can also use it on the dinner table as one of the simanim. On Rosh Hashanah we eat dates because it sounds like  the word “sheyitamu,” “that they be consumed.” Hence, we repeat the blessing”may… our enemies be consumed.”

Display these pretty dates on a dish that is on a pedestal, and if you are having a lot of company, buy two or three pedestal dishes and spread them along the table so that they are within reach.

Dates Stuffed with Pistachios:

  • 1 cup pistachio nuts, shelled
  • ¼ cup orange juice, freshly squeezed
  • 1 teaspoon orange zest
  • 1 pinch celtic sea salt
  • 20 large dates
  1.  In a food processor, pulse pistachios, orange juice, orange zest and salt
  2. With a sharp knife, make a slit on one side of each date and remove the pit. (Make sure you check the dates for worms and yucky crawly bugs.)
  3. Push a teaspoon of pistachio paste into each date; gently squeeze closed so that filling spills over
  4. Serve
Makes 20 stuffed dates

 

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Rosh Hashanah Pomegranate Sangria

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Rosh Hashanah Pomegranate Sangria

7 Comments 20 August 2012

 

 

 

Persian Pomegranate Sangria by Joy Betesh

Every Fall I buy a case or two of Pomegranates and what we don’t get to eat I freeze. We made fresh lemonade and squeezed the pomegranate seeds into the lemonade…..it turns a gorgeous color.I used my Grandma Abadi’s manual orange juicer….works great! Add some fresh mint leaves for a refreshing drink!

 

For Syrup:
8 cups cold water
2 cups sugar
8 whole cloves
2 large cinnamon sticks
4 star anise
1 vanilla pod, split in halfFor Sangria:
1 1/2 to 2 bottles red wine, chilled in refrigerator
8 cups pomegranate juice, chilled in refrigerator
1/4 cup freshly squeezed lime juice
1 whole pomegranate, seeded1 orange, sliced into thin rounds,
then cut in half into semi-circles

1 lemon, sliced into thin rounds,
then cut in half into semi-circles

For serving:
Ice
Fresh mint leaves

1.In a heavy saucepan, combine water, sugar, cloves, cinnamon stick, star anise and split vanilla pod.2.Bring to a rapid boil over medium-high heat, then reduce to a low heat and simmer, uncovered, about 15 minutes to dissolve sugar and create a thin syrup.

3.Turn off heat and let sit 20 minutes to cool to room temperature and to allow the ingredients to marinate.

4. Strain over fine mesh strainer into a large
punch bowl or pitcher.

5. Pour in chilled wine, pomegranate juice, and lime juice. Mix well.

6. Add pomegranate seeds, orange, and lemon slices and mix again.

7. Serve in glasses with a sprig of fresh mint and 1 or 2 cubes of ice in each.

Yield: Serves 13 to 15
(makes approximately
13 eight-ounce cups of sangria)

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Fashion Isha’s Rosh Hashanah Table Decor- Stunning!

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Fashion Isha’s Rosh Hashanah Table Decor- Stunning!

No Comments 24 September 2011

 

Thank you Sharon from Fashion Isha for sending in your Rosh Hashanah table decor!

Hi Marlene,
Shana Tova-
Here’s what I did:
I purchased yellow tulips and daisies, red roses, apples, pomegranates, lemons and honey from my local grocery store. I purchased flower pots, crystal bracelets, ribbons and mini jars from my local craft store. I placed 4 different sized vases (that I found around the house) in the center of the table and added the fruit and flowers keeping each type of flower separate and keeping all four vases at different elevations. I also placed some apples and lemons around the base of the vases.
I place a bracelet around each flower pot and placed a pomegranate inside. I then filled the mini jars with honey and tied a red ribbon around each one. A pile of sheer gold ribbon makes a gorgeous base for the centerpiece or they can be laid across the table as runners.

Thanks!

 

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Easy Linguine with Sun-Dried Tomatoes, Olives & Lemon

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Easy Linguine with Sun-Dried Tomatoes, Olives & Lemon

2 Comments 15 September 2011

 

Even though most people I know are obsessed with their Rosh Hashanah menus, weeknight dinners still need to get onto the table.

Here’s a great pasta recipe that’s tasty for a dairy weeknight with some grilled salmon, OR if you really can’t help yourself, then chalk this up on your dairy holiday lunch menu for Rosh Hashanah or Sukkot!

Thank you Michelle Safdieh for emailing me this fabulous pasta dish!

p.s. Please send all of your best recipes to marlene@thejewishhostess.com.

(P.S. WHEN IS ROSH HASHANAH 2011????- In case you need a reminder:)

Eve of First day Rosh Hashana
Wednesday, September 28, 2011 Light Candles at: 6:26 pm 1
Eve of Second day Rosh Hashana
Thursday, September 29, 2011 Light Candles after: 7:23 pm 1
Friday, September 30, 2011 Light Candles at: 6:23 pm 1
Shabbat, October 1, 2011 Shabbat Ends: 7:20 pm 1

 

Linguine with Sun-Dried Tomatoes, Olives & Lemon by Giada

  • 1 lb linguine
  • 1 cup chopped sun-dried tomatoes in oil drained
  • 1 cup med green olives, pittted
  • 1 packed cup fresh basil leaves, washed and dried well
  • 2-3 cloves garlic
  • 1/3 Cup extra virgin olive oil
  • zest & juice of 1 lemon
  • 3/4 cup grated parmesean cheese
  • salt and freshly ground black pepper
  1. Bring linguine to boil in salted water 8 -10 min
  2. Drain and reserve 1 Cup water
  3. In food processor, combine sun-dried tomatoes, olives, basil, garlic, oil, lemon zest & juice.
  4. Pulse until blended but still chunky.
  5. Add the parmesan cheese to the pasta and toss well. Pour tomato mixture on top
  6. and toss till pasta is coated.
  7. Season w/ salt and pepper.
  8. Can add pasta water if needed.

adapted from Giada De Laurentis – Food Network

 

 

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Sheila Gindi’s Gourmet Hanukkah Meal and Luxe Holiday Decor!

chanuka table settings, holiday table settings

Sheila Gindi’s Gourmet Hanukkah Meal and Luxe Holiday Decor!

4 Comments 24 December 2010

Be impressed with Sheila Gindi’s Hanukkah table!
Here are some of the details:
  • shot glasses filled with rice pudding rimmed with blue sugar
  • chocolate dipped strawberries, blue and white cake in a jar
  • oreo truffles
  • black berry and coconut macaroons(store bought)
  • marshmallow pops rolled in sugar
  • crustini with ricotta and figs
  • crustini with sundried tomato jam and goat cheese
  • Hanukkah napkin rings from pottery barn
  • apple pie (copied the idea from Iris Shalam’s Facebook page)
  • p.s. Sheila designs  dessert bars and bridal shower decor- contact Sheila- click HERE.

Hanukkah Table Settings

Hanukkah Table Settings 1

Hanukkah Table Settings


Hanukkah Table Settings 3

Hanukkah Table Settings 4
Hanukkah Table Settings 5

Hanukkah Table Settings 6
Hanukkah Table Settings 7
Hanukkah Table Settings
Hanukkah Table Settings
Hanukkah Table Settings

Hanukkah Table Settings
Hanukkah Table Settings
Hanukkah Table Settings

Hanukkah Table Settings

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Pom-Spinach Salad

kosher recipes

Pom-Spinach Salad

No Comments 05 September 2010

A great idea from Debbie G.!

Pomegranate Spinach Salad
12 cups torn baby spinach
1 c sliced red onion
2 oranges,peeled and sectioned
4 Tbsp pomegranate seeds
1/2 c baked wontons or baked pita chips
Pomegranate Dressing
1/3 c fresh orange juice
4Tbsp pomegranate juice
1Tbsp sesame seeds
1/2tsp salt
1/8 tsp pepper
2Tbsp olive oil
In a small bowl whisk together orange juice,pomegranate juice,half of the sesame seeds,oil salt and pepper.
In a separate bowl combine spinach,onion,oranges,and pomegranate seeds. pour dressing over spinach mixture and toss.sprinkle with remaining sesame seeds and baked wontons or pita chips!

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