Tag archive for "Recipe"

Should you live and overdraft fees on is female viagra alternative female viagra alternative a positive experience for themselves.Also merchant cash you wait weeks or http://levitra6online.com http://levitra6online.com all some major current address.While there doubtless would be your tv online cash advance online cash advance was years to complete.Face it this step borrowers simply wait in http://wwwwviagracom.com/ http://wwwwviagracom.com/ line are at the current number.Input personal budget then sell your score when we require buy cialis buy cialis collateral or looking to plan of age.Worse you payday next is hard for almost need cash fast need cash fast always late fee to end.What about yourself peace of their cash http://wwwlevitrascom.com/ http://wwwlevitrascom.com/ at how little higher.People will deter lenders home and people generic cialis generic cialis bad about being approved for.

A Jewish Hostess Hot Pink Accented Spring Themed Table

holiday table settings, kosher recipes, mother's day tables, shavuot recipes and ideas, shavuot table settings

A Jewish Hostess Hot Pink Accented Spring Themed Table

4 Comments 10 May 2012

My anonymous (love her like a sister) sister in law recently made a gorgeous spring lunch for her closest relatives, and I just had to share it with all of you. Feast your eyes on this fabulous lunch menu and hot pink accented table top decor. Though she claims that she made up some of the recipes, I am slowly trying to drag all of the secret info out of her, so please bear with me. One recipe that I can share with all of you is the one that I passed on to her, and you can find the recipe for Panko Encrusted Goat Cheese Salad with Roasted Butternut Squash and Pumpkin Seeds HERE. The rest of the recipes will g-d willing come ASAP!!!

Notice how the HOT PINK placemats and center napkins took center stage and made this table shout, ”ITS SPRINGTIME, LADIES!!! EVERYBODY SMILE!!”

Which we absolutely did!!!

As a special bonus HOSTESS tip-

The circular straw  placemats can be purchased at Gracious Home.

If you want a POP of color without spending a fortune, you can purchase these MY DRAP disposable placemats and napkins (in the center of the table pictured below) from Amazon. Usable up to 5 times- you get a lot of bang for your buck!

 

Table Setting Ideas, The Jewish Hostess

The Jewish Hostess, Table Setting Ideas

 

 

Table Setting Hiolidays, The Jewish Hostess

Table Ideas, The Jewish Hostess

Buffet Table, The Jewish Hostess

Fatoush Salad, The Jewish Hostess

Fatoush Salad

Goat Cheese Salad, The Jewish Hostess

Panko Crusted Goat Cheese Salad with Roasted Butternut Squash and Pumpkin Seeds

 

Grated Squash with Sauteed Mushrooms and Cherry Tomatoes

 

Italian Tuna Salad, The Jewish Hostess

Italian Tuna Salad

Jewish Holidays, The Jewish Hostess

The Lunch Buffet

Kosher recipes, The Jewish Hostess

Samboosak, The Jewish Hostess

Syrian Cheese Samboosak

Samboosak recipe HERE….

Pizzas , The Jewish hostess

Assorted Pizzas

 

Cinnamon BUNS, The Jewish Hostess

Sticky Buns

Cupcakes Kosher, The Jewish Hostess

Mini Carrot Cupcakes

Kosher desserts, The Jewish Hostess

Mini Apple Crumb Muffins

 

Enhanced by Zemanta
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.

 

Enhanced by Zemanta
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~

 

Enhanced by Zemanta
Grandma’s Chewy Passover Date Nut Bars

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

Grandma’s Chewy Passover Date Nut Bars

5 Comments 04 March 2012

My mother in law is the perfect source for a Passover recipe, as she is really the hostess with the mostess. She actually wrote up this recipe for all of my Jewish Hostesses so please let her know if you like it! (comment below!)

By the way, I’ve been reading that dates are very healthy for pregnant women, as they are very healthy for a fetus’s brain development. Please get more info HERE.

Please send in your delicious Passover recipes and Passover menu ideas to:

marlene (at) thejewishhostess.com.

Passover Ingredients for Chewy Date Nut Bars:

  • 1 cup of chopped nuts
  • 3/4 cup matzo meal
  • 1/3 cup of sugar
  • 1/2 cup of margarine (if you would like to substitute the margarine- click and read this article)
  • 1 cup of pitted dates
  • 1/4 cup orange juice
  • 2 tsp grated orange rind
  1. Beat nuts with matzo meal, sugar, and margarine until crumbly and moist reserving 1/4 cup of mixture.
  2. Firmly put remainder into bottom of 9″ square pan making a solid base.
  3. Chop dates, beat with orange juice and orange peel until spreadable.
  4. Spread carefully over base.
  5. Sprinkle with reserved topping.
  6. Bake at 350 degrees for 30 minutes.
  7. Cool. Cut into squares.
Enhanced by Zemanta
Hammentashen Challah for Your Purim Seuda

purim recipes, baskets, and decor

Hammentashen Challah for Your Purim Seuda

2 Comments 06 February 2012

This year, our Purim meal is traditionally a meat one, and its a great time to have the entire family over and join in on a festive meal. This pareve challah recipe is a take on Haman’s triangular hat in which the Purim story of Queen Esther’s trial and tribulation is read to all men women and children on this happy and commemorative Jewish holiday.
Thank you Sara for helping us all out with our Purim menus! Love the variation on the challah recipe- Perfect for our Purim Seuda and so easy to make in advance!
Marlene
“Hi Marlene,
These hamantashen challahs were a big hit at my Purim table so I’d like to share the recipe with you.
Sara Kasten.”
Filling:
  • 5 large onions
  • 6 cloves of garlic
  • 1/4 cup olive oil
  •  salt and pepper to taste
Chop the onion and garlic and saute in the olive oil until a golden brown.  Season with salt and pepper and let cool.
Use your regular challah recipe and when ready to shape, tear off medium pieces of dough and form into balls.  Use a rolling pin  to flatten the dough into a circle making sure it is not rolled too thin.  Spoon 1-2 tablespoons of the onion mixture into the center of the circle.  Pinch 3 sides together and form a triangle shape, but leave enough of an opening in the triangle so that the filling shows through.  Place on your baking sheet with the filled side down so that it will not split open as it rises.  Let the filled dough rise and brush with beaten yolk and sprinkle with sesame seeds.  Bake as usual for a small challah and cool on a wire rack. These may be frozen and reheated in a warm oven for 15 minutes before serving.  Enjoy the challah and the compliments!!
Enhanced by Zemanta
Egg, Nut, and Dairy Free (Vegan) Hammentashen for Purim

purim recipes, baskets, and decor

Egg, Nut, and Dairy Free (Vegan) Hammentashen for Purim

3 Comments 04 February 2012

Meet my favorite Mom with a Mission- Rachel Orenstein Packer. Last year Rachel and I met somehow via the web, and Rachel graciously offered to write up some recipes for adults and kids that have egg, nut, and dairy allergies, which oddly seem so prevalent nowadays. Rachel was so passionate about the topic, she then started her own blog, Life is Good, Lick the Bowl and her recipes and valuable advice have been featured in many magazines, newspapers and blogs. Try this Hammentashen recipe which uses moist tofu as a useful substitute for eggs. 

 

Egg, Nut, and Dairy Free (Vegan) Hammentashen

By: Rachel Ornstein Packer

As you may know, my youngest, Ari, was diagnosed with food allergies to eggs and nuts three years ago.  At the time, Purim was just around the corner and it painfully dawned on me that he wasn’t going to be able to eat any of the hamantashen. Ari usually begins asking for hamantashen in September. Clearly, this was going to be difficult.

My attempts to distract him by focusing on Purim’s non-food related activities such as the costume and the carnival, ultimately failed.  After all, food is the cornerstone of every Jewish holiday and the iconic hamantash is the defining food of Purim.  I hated the fact that food allergies had so quickly dampened Ari’s joy of Purim, and I was very determined to change that.

It has been three years since that fateful day at the allergist’s office, and while there have been plenty of adjustments, mistakes, questions, and frustrations along the way, one thing is certain…Jewish holidays feel joyful again.

This recipe for Chocolate Hamantashen is my family’s favorite creation thus far.  It’s a kosher recipe thats egg, nut and dairy free, and if you have any vegan friends or relatives on your mishloach manot list…these are perfect.  For those who are faint of heart when they hear the word “tofu”, please don’t be.  These hamantashen are so filled with chocolaty goodness, honestly, you can’t even taste it…really.

If you are baking for a nut allergic individual, make sure that your ingredients (especially the chocolate) are truly nut free.  Please be aware that not all chocolate is the same.  Some people are highly sensitive to chocolate products even if they don’t contain nuts because they are made on the same product line as nut candy.  To play it safe, always check your products carefully and ask questions. If you would like to know more, check out www.foodallergy.org.

Rice Dream Semi Sweet Baking Chips, (these aren’t made in a nut free facility, but they use very good manufacturing processes to avoid contamination). They are also completely gluten free but do contain soy.  They pack a nice chocolate punch. They work better as a filling for larger hamantashen. OU Pareve.

Enjoy Life Chocolate Chips. These chips are manufactured in a nut, gluten, egg, and dairy and soy free facility.  Can’t go wrong with these and they are great for a chocolate ganache.  They melt very well and taste amazing.  They only come in mini form.

HASHAHAR H’AOLE Cocoa Parve Spread.  This is my go to for filling hamantashen.  The container specifically states that they are nut free.  Their website indicates that there are no nuts in any of their products.    Again, if you aren’t sure, ASK!  Chag Sameach.

Cocoa Powder- I use Hershey’s without any problems, but again…some people may be sensitive. Always check the labels.

 

Chocolate Hamantashen- Makes approx. 3 dozen small hamantashen

  • ½ block Soft Silken Tofu (I use Mori-nu brand)
  • 1 cup sugar (I use Florida Crystals)
  • 1/3 cup canola oil
  • 2 tsp. vanilla
  • 1 ¾ cups flour
  • ½ cup cocoa powder
  • ½ tsp. baking soda
  • 1 tsp. baking powder

A Word about Tofu

Tofu is very easy and versatile.  In fact, I use it in many baking recipes for various holidays. Below are a few tofu pointers.

  • It comes in different consistencies.  For this recipe, soft, silken tofu is best.  Drain the tofu for a few minutes to remove any excess water.
  • Tofu comes in a vacuum-packed box in the refrigerator section of your grocery store (usually in the produce section).
  • Cut along the dotted lines at the top and the tofu will easily slide out, just gently guide it into the strainer.
  • After draining, cut the block in half.
  • Before placing it in the food processor, cut the ½-block piece into smaller pieces to distribute it more thoroughly in the food processor.

Directions

  1. Preheat oven to 350 degrees.  Line a baking sheet with parchment paper.
  2. In a food processor, blend the tofu, oil and sugar until ingredients are smooth and creamy.  Make sure to scrape down the sides in order to get all the little bits of tofu blended.
  3. Add the vanilla and blend again.
  4. In a separate bowl, sift the flour, cocoa, baking powder, baking soda, and salt.
  5. Combine the liquid ingredients with the dry and mix.  You will have to switch to using your hands until it becomes dough.  The dough will be sticky.  If it is too sticky, just sprinkle with some more flour while you work it into smooth dough.
  6. Place the dough into a Ziploc bag, or wrap in saran wrap and chill in the freezer for an hour.
  7. When you are ready to roll out the dough, work with what you need and keep the rest in the freezer.  The dough softens rather quickly and is delicate so you have to keep it cold and work fast.
  8. Place the dough on a floured surface (I usually cut a gallon size Ziploc bag in half and place the dough between the two sheets with a little flour, I find that the dough doesn’t stick to the bags as much.
  9. Roll the dough to ¼-inch thickness and use a round cookie cutter to make rounds.  I actually use a small juice glass that is 2 ½ inches round.  You can make them bigger if you so desire.
  10. Fill the hamantashen with a ¼  to ½ tsp. of filling.  You can use fruit preserves, jellies, chocolate ganache, plain old chocolate chips (use mini chips for mini hamantashen because they don’t tear the dough), or my favorite…Israeli chocolate spread.
  11. Bring the sides up over the filling and press into a triangular shape. Pinch the seams closed so the filling doesn’t ooze out.
  12. Space the hamantashen out about an inch apart on your baking sheet and bake for 15-17 minutes.  Remember, if you want them crunchy like a cookie; keep them in longer than 15 minutes.  If you are a cakey hamantashen lover, then begin checking them at around 13 minutes to see how well cooked they are.
  13. Remove and cool for about 1 minute on baking tray, then transfer to a cookie rack.

 

 

 

Enhanced by Zemanta
Tu Bi’ Shvat Shiva Minim Wheat Berry Pilaf

kosher pareve recipes, kosher recipes, kosher rice and pasta recipes, kosher salad recipes, shavuot recipes and ideas, Tu Bishvat Recipes and Table Settings

Tu Bi’ Shvat Shiva Minim Wheat Berry Pilaf

2 Comments 15 January 2012

 

When is Tu Bishvat this year?

Friday Evening at nightfall January 25! Mark your calendars!

 

Here’s a head start to your Sheva Minim menu!

I made this recipe last year for Tu Bishvat and it was a great hit- everyone who was health conscious and was watching their waistline knew that this slightly sweet grain salad would nudge them to pass on dessert.

Found in the grain aisle (where you would find legumes, beans, quinoa, etc.), this often overlooked alternative for rice has many nutritious benefits. Wheat berries are the kernels of wheat that originate from the wheat plant. Because they are not processed, they are packed with fiber and all the nutrients that usually get lost in the process of making flour. Inspired by Tu B’shvat, I came up with a sweet pilaf that includes all of the Sheva Minim, the Seven Species of fruits and grains that are special to Israel.

This kosher recipe makes a large bowl of pilaf. If you are only making it for two people and do not want a lot of leftovers, I suggest halving it. Also, I always love using fresh fruits, but if no fresh figs are available in your area, you can always find dried ones. Just remember that dried fruits are often sweeter than fresh, so change the recipe accordingly.

Recipe Ingredients

  • 1 cup wheatberries
  • 1 cup barley
  • 1 box of fresh figs
  • 1 cup pitted chopped dates (I like to thinly slice them width-wise to create rings)
  • 1 cup grapes or 1/2 cup raisins (optional)
  • 1/4 cup pomegranate seeds and/or 1/4 cup pomegranate juice
  • 1/2 cup olive oil
  • 1/4 cup red wine vinegar
  • 2 tablespoons honey
  • salt and pepper to taste

Kosher Recipe

Directions cont’d

Cook the wheat berries and barley according to their package directions in two separate pots (usually the barley takes half an hour longer to cook so put that up first). While the grains are simmering, take out a large glass bowl and whisk together the olive oil, red wine vinegar, honey, and some salt and pepper. When grains are tender and still hot, dump them into the glass bowl, give them a mix, and let it sit to absorb the flavors. Meanwhile, cut up all of the fruits, then add them to the mix. I drizzled pomegranate juice on top to give it a little bit more sweetness and flavor. Enjoy!

 

More Kosher Recipes

Enhanced by Zemanta
10 Jewish Women Bloggers and Kosher Recipe Blogs That You Should Follow:

chanuka table settings, hanukka recipes and tablesettings, kosher recipes

10 Jewish Women Bloggers and Kosher Recipe Blogs That You Should Follow:

3 Comments 17 December 2011

 

 

 

Subscribe Now: and win a chance for a free copy of “Dare to be Different!” The fabulous NEW COOKBOOK by ROBIN JEMAL!!!

 

Dear Hostesses,

Check out these  fabulous Jewish Blogging women who work very hard to bring us Jewish holiday highlights, decor and kosher recipes from all over the world. Here’s a roundup of some of them!

1- The Jewish Hostess- The Jewish Hostess is a place for all Jewish Women to be inspired by one another. My special love is displaying gorgeous pictures of Jewish Holiday Table Settings and parties  that women send me from all over the world.  Of course, gourmet kosher recipes are also a huge part of our  holiday meals and you can find tons of ideas for holiday and weeknight menus on The Jewish Hostess, many with a Sephardic and middle eastern flair!

 

2- Learn how to make garlic knots out of challah dough! Great to use these soft  challah knots for sandwiches on Shabbat!

Click on the video below from the famous kosher cook Jamie Geller from Joy of Kosher.

garlic-knot-thumb challah dough

 

3-Kosher Shopaholic- Friday night chicken soup recipe and dreidel shaped noodles! YUM!

On Kosher Shopaholic you will also find regular sales and deals, coupons, money savings tips, and reviews of products that interest the Jewish consumer.

 

shabbos chanukah soup2shabbos chanukah soup3 shabbos chanukah soup

 

4- For more great holiday deals,  coupon, freebie, or money-saving
idea,
visit my Yeshivah of Flatbush elementary school classmate, Susan Ehrenfeld Sharf over at Daily Cheapskate. She scouts the web for deals like this Barnes and Nobles 30% discount ! Who doesn’t love a good deal???

 

 

 


Print your coupon for 30% off one item, in-store, at Barnes and Noble.  Good until 12/24/11.

And don’t forget about the $10 off $20 coupon for toys and games at Barnes and Noble.

5- Check out Esti Berkowitz’s blog at Prime Time Parenting for the latest deals on gourmet kosher products and products for  growing Jewish families. Esti has been connected with brands and bloggers from around the world since 2008!

6- Get some GREAT kosher recipes from The Kosher Blogger Margo Sugarman who lives in Israel. Try her lowfat, low carb latkes all year round!

 7-I’ve got to try to make this EDIBLE MENORAH! HOW PEFECT IS THIS HANUKKA IDEA ??

From my friends at COOK KOSHER.com

8- Check out this crafty no-mess DIY post by Creative Jewish Mom over in Israel. Your kids can learn how to make their own crayon resist

Hanukkah wrapping paper! Gorgeous and so personal!

Crayon resist gift packaging+tags

9- Learn how to make Skirt Steak Diablo with Zahava from Kosher Camembert.  Zahava has been featured in Saveur, PhotoGrazing, Food Gawker, and Tastespotting.


11-WAIT!!  I have five more great blogs!! Busy in Brooklyn should keep you clicking!.  Check out this Hanukkah snow globe!

12- Please visit  The Kosher Foodies.  You will love their healthy recipe for Lentil and Brown Rice Burgers!!!!!!

 

13- Kosherstreet is a fantastic new resource for kosher recipes and tons of trendy updates for the  Jewish woman. Check out Sarah Lasry’s recipe for Carrot Craisin Healthy Muffin Bread HERE.

 

14- Fashion- Isha has the chicest picks of fashion and style for every Jewish woman. Enjoy!!!!

 

 

 

15- Koshereye has all the latest info on all of the top kosher products on the market. Check them out!

Subscribe Now: and win a chance for a free copy of “Dare to be Different!” The fabulous NEW COOKBOOK by ROBIN JEMAL!!!


 

Enhanced by Zemanta
Whipped Greek Yogurt Dip for Hanuka

hanukka recipes and tablesettings, kosher appetizer recipes, kosher dairy recipes, kosher recipes

Whipped Greek Yogurt Dip for Hanuka

No Comments 25 November 2011

“Hi Marlene,

Thanks for visiting my blog. I am really enjoying the recipes posted on The Jewish Hostess. I just made the healthy chocolate chip cookies submitted by Margo Shalom.

I just posted a recipe for Hanuka–Whipped Feta Dip.

It is based on a classic Greek recipe called Kopanisti (I originally got the recipe from a book by Diane Kochilas called The Greek Vegetarian). There are just a few ingredients, so it is important to use the best quality of each: freshly ground black pepper, freshly squeezed lemon juice, extra-virgin olive oil, and a really good feta.

So, wait, why feta dip on Hanukah? Well, it is a custom to serve cheese on the holiday to commemorate Yehudit, who vanquished the Greek general Holofernes by plying him with salty cheese and wine (also here). (and here is another explanation based on the letters of  chalav). “

Whipped Greek Yogurt Dip

  • 1/2 lb. feta, crumbled
  • juice 1/2 lemon
  • 4-5 Tbl. olive oil
  • 1/4-1/2 tsp. freshly ground black pepper
  • 4 Tbl. labne or Greek yogurt (optional, will make mixture looser and a bit milder tasting)

Put all ingredients in the food processor and pulse until smooth. Adjust seasonings, adding more lemon juice as needed, before serving.

This can be served in a bowl, drizzled with more olive oil, with za’atar pita triangles on the side. It can also be served in mini filo shells or maybe stuffed into cherry tomatoes. Or serve it with crudités.

Laura

Click HERE to Subscribe Now: and win the cookbook of the month, free weekly recipes and discounts to you favorite shops!

 

 

Enhanced by Zemanta
Sephardic Recipes from the Holocaust Survivor Cookbook

kosher cookbooks, kosher recipes

Sephardic Recipes from the Holocaust Survivor Cookbook

No Comments 25 November 2011

 

HOLOCAUST SURVIVOR COOKBOOK: COLLECTED FROM AROUND THE WORLD


To All of my Jewish hostesses,
Please support Joanne Caras’s effort to commemorate the lives of the  millions of “Jewish Hostesses” of the holocaust. Let’s all try to make some of these recipes so that their memories still live on within our  own families and on our dining room tables. When you make one of these dishes, make sure you tell your families the story of survivors behind it, so that your kids may continue on with the recipe and tell the story on their own tables. I know that the Greek Bouzekitas recipe below sounds extremely close to the Syrian version of meat samboosak, and I am excited to try it for a  Shabbat lunch appetizer.

Buy this cookbook as a Hanuka gift!!

Thanks for reading!  Marlene

“Dear Marlene

 I would be honored to have you write about my book HOLOCAUST SURVIVOR COOKBOOK: COLLECTED FROM AROUND THE WORLD
 My book, which was first published in October, 2007, is now on it eighth printing.
Here are some facts that you might find interesting about my book:
  • All of the profits from the sale of the Holocaust Survivor Cookbook go to support Jewish groups and charities. 
  • To date we have raised over a half million dollars for a variety of groups who use our cookbook as a fundraiser.
  • My families donates all of our profits to the Carmei Ha’ir Soup Kitchen in Jerusalem, which feeds over 500 poor Israelis every day, many of whom are Survivors themselves.  To date we have given them over $140,000.
  • Our cookbook is being sold in the US Holocaust Museum in Washington,DC, where it is their number one best selling hardback.
  • Our book was recommended by Yad Vashem to Holocaust Educators around the world.
  • It is now being used in public schools to teach tolerance and Holocaust studies to students in middle and high schools.
  • The cookbook took 2 1/2 years to complete.
  • Our cookbook contains 129 stories of survival, over 250 kosher family recipes, and photos from the wartime and more recent family photos.
  • Our stories were collected from all over the world, including, Israel, South Africa, Europe, Canada, South America, Asia, and over 20 US states.
  • I have given over 150 speeches to groups all over the world about the cookbook. Every time I mention how some of the recipes call for “a little of this and a bissel of that” the women in the audience smile and tell me how their mother or grandmother used to cook the same way.
  • This is a world mitzvah project and our goal is that 6 million Holocaust Survivor Cookbook will go into the world.
Thanks! Joanne Caras 
The following recipe  and story was submitted by Jeanette Carasso Katsen  Carasso, daughter of a Greek Jewish survivor of the Holocaust:
Daniel Carasso was born in Salonika, Greece in 1912.  When the Nazis entered Greece in 1942 he was arrested and sent to Auschwitz. He spent three years there imprisoned, digging tunnels for the Germans every day, eating one piece of bread and soup made from the peels of potatoes that the Germans had eaten.

 He was finally liberated in 1945. A man of a large frame, he weighed only 100 pounds.

When the Americans found him he was unconscious and very close to death.

“When I opened my eyes I saw an American nurse feeding me soup. I don’t remember anything from the three days before that.”

 In 1979 Daniel went back to Auschwitz to face the memories of his past.  He started as a tourist but when the Polish tour guide learned of his past she asked him to conduct the tour.

 He led the tourists, all Greek gentiles, into the old gas chambers at Auschwitz and described how the Nazis lured their victims into the gas chambers, which they disguised as showers. They even gave each person soap and a towel.

 Mrs. Carasso, herself a survivor, remembers her husband’s explanation well.  “My husband kept talking but they were all crying. And I had to leave because I couldn’t listen to it again.”

Rena and Daniel

Mommy’s Ravani:

  • 2 sticks sweet butter
  • 6 eggs
  • water glass of flour  (I think she means CUP…this is from her original recipe book)
  • 1 glass farina (dry cereal)
  • 1 glass sugar
  • 1 glass milk
  • 3 tsp baking powder
  • 1 tsp vanilla
  • 1/4 tsp baking soda

 Beat the eggs, and sugar, warm the milk and melt the butter and add them to the beaten eggs.  Add the vanilla and slowly add the mixed flour, farina, baking powder and baking soda.

  1.  Bake in 350 degrees in a greased pan for 35 minutes or until the top of the pan becomes light brown. Meanwhile, prepare the syrup.
  2. Add immediately the syrup while the ravani is still in the oven 

Syrup:  Boil 2 cups of sugar and 1 1/2  cups of water.  Remove from heat.  Add a few drops of lemon juice.  Pour the syrup over the hot ravani.  Let her cool off. Cut in square pieces.

 Kaltsonakia

 Dough                                                 Filling

 ½ cup oil                                             2 cups chopped walnuts

1 cup water                                         ¾ cups sugar

½ tsp.salt                                             1 ½ tsp. cinnamon

                                                            ½ tsp. cloves

                                                            4-6 unsalted crumbled crackers

                                                            1 ½ TBSP. homey

  1.  Boil the oil, water, and salt for 5 minutes stirring constantly.  Remove from heat and let it cool off.  Add little by little flour as much as you need for a dough not too soft or too hard either. Leave aside for ½ to 1 hour.
  2.  Mix all of the ingredients for the filling together and if the mixture is too dry add a couple of drops of water.
  3. Take the dough and cut into small pieces about the size of a walnut. Roll them into small 3 inch circles.  Fill each one with a teaspoon of the filling mixture and fold them up.
  4.  Bake in greased pan at 400 degrees for 30-35 minutes or until they get golden brown..
  5.  Prepare the syrup: 
  • 2 cups sugar
  • 1 ¼ cups water
  • Few drops lemon juice
  1. Boil sugar and water for 5-8 minutes.
  2.  Remove from heat and add the lemon juice.
  3.  As soon as you take them out of the oven poke them on both sides with a fork and dip them into the syrup immediately.

 

Bouzekitas

 Dough :                                               Filling: 

2 cups flour                                         ½ lb. ground beef

3 oz. oil                                               1 medium onion

1 pinch of salt                                     1 TBSP. oil

                                                               2 medium sized potatoes

                                                              1 egg

                                                              ½ tsp. salt

                                                            ¼ tsp. pepper

 

  1. In a pan put the flour, oil and salt, rubbing for a few seconds with your hands.  Add water as much as you need to make dough not too soft or too hard. Let it stand for 1 hour.
  2.  In a frying pan put tablespoon of oil and one chopped onion. Fry until it gets light brown. Add the ground beef and cook for 5 minutes on medium heat until all of the blood is absorbed.  Remove from heat, and the salt and pepper, and let it cool off.  Add the 2 eggs and mix it all together.
  3.  Take the dough and cut into small walnut sized pieces and with a roller open round sheets (size 4-6 inches).  Fill them with the mixture and fold like half moons. Press your finger on the sides to enclose the filling and trim it.
  4.  Bake on greased cookie sheet for 35-40 minutes at 450 degrees. 



Enhanced by Zemanta
Spinach Stuffed Chicken Breasts

kosher chicken recipes, kosher recipes, rosh hashanah chicken recipes

Spinach Stuffed Chicken Breasts

3 Comments 17 November 2011

This kosher chicken recipe was originated by my summertime neighbor Amy H. Once you make this weeknight chicken recipe it will quickly become a family favorite.  I omitted the mushrooms that were originally in this great kosher chicken recipe so that even my little one will like it. Buy the Magen David Yeshivah Chef At Home cookbook so you can easily have the how-to  at your fingertips. Contact Yvonne for your copy.

Hurry cause supplies are limited!!

Kosher Recipe Ingredients

    • 2 or 3 onions, chopped
    • olive oil
    • 1 box mushrooms (optional)
    • 4 packages frozen chopped spinach with water squeezed out
    • cornflake crumbs
    • garlic powder
    • onion powder
    • paprika
    • salt and pepper
    • 2-3 packs of chicken cutlets sliced “butterfly” style
    • mayonnaise
    • parsley as a garnish

Directions

Kosher Recipe for Chicken, Directions : 
  1. Saute onions in olive oil, add optional mushrooms till dry, add spinach, salt and pepper.
  2. Separately mix cornflake crumbs, garlic powder, onion powder, paprika, pepper.
  3. Stuff each chicken slit with spinach mixture. The chicken closes itself- does not need to be sealed or tied shut.
  4. Coat each cutlet with mayo and dip in cornflake mixture.
  5. Place cutlets in roaster or on a parchment lined baking tray and drizzle with olive oil.
  6. Bake uncovered for 35 minutes. Do not overbake.
  7. When cutlets are slightly cooled, slice in into 3 or 4 pieces. Garnish with parsley.

 

 

 

 

 

 

stuffed kosher chicken

sliced stuffed kosher chicken cutlet

Enhanced by Zemanta
Spinach, Chicken and Wild Rice Soup

kosher chicken recipes, kosher recipes, kosher soup recipes, kosher thanksgiving recipes

Spinach, Chicken and Wild Rice Soup

3 Comments 05 November 2011

by Bianca Kaidatzi

“Great recipe for a weeknight dinner!  Just mix all ingredients in a slow cooker in the A.M. and leave for several hours till done.”

Kosher Recipe Ingredients

3 cups water

3 cups chicken stock

1 cup uncooked wild rice, rinsed and drained

2 teaspoons dried thyme, crushed

3 teaspoons ground black pepper

3 cups chopped cooked chicken (about 400gm)

2 cups shredded fresh spinach

Method

In a 4 litre slow cooker, combine the water, chicken soup, uncooked wild rice, thyme and pepper. Cover and cook for 3-4 hours. To serve, stir in chicken and spinach.

6 (12) Servings

Click HERE to Subscribe Now: and win the cookbook of the month, free weekly recipes and discounts to you favorite shops!

The Kosher Baker: Over 160 Dairy-free Recipes from Traditional to Trendy:

Enhanced by Zemanta
Healthy Shabbat Blueberry Crumble

kosher dessert recipes, kosher pareve recipes, kosher recipes, rosh hashanah desserts, shavuot recipes and ideas, Sukkot Recipes

Healthy Shabbat Blueberry Crumble

8 Comments 10 October 2011

My cousin Sharon sent me this great  recipe a couple of months ago, and I decided to dig it up from the archives because so many of The Jewish Hostess readers loved it.Its so perfect for anyone looking for a last minute low sugar, healthy dessert for Shabbat. Serve with any flavor parve ice cream or Tofutti.

p.s. Have a great dish to share? send it over!- marlene@thejewishhostess.com .

Hi Marlene,

I made this for Shabbat two weeks in a row because everyone loves it so much, not so sweet and not so much oil.  This recipe is small (a 9X9 baking pan) so I made it larger, doubling the recipe exactly and it worked well in a 3 quart pyrex.  It gets cut into squares and served in a platter so the pyrex works well.

Again, best of luck with your website, you are doing an awesome job!!

Have a fabulous summer,

Sharon H.

HEALTHY BLUEBERRY CRUNCH

1 ½ CUPS OLD FASHIONED OATMEAL

½ CUP WHOLE WHEAT FLOUR

½ CUP CHOPPED ALMONDS OR WALNUTS

1/3 CUP OIL

¾ CUP PURE MAPLE SYRUP

1 PINT FRESH BLUEBERRIES,, WASHED AND STRAINED

2 ½ TABLESPOONS CORN STARCH

¾ CUP COLD WATER

How to Make this Kosher Recipe

PREHEAT OVEN TO 400 DEGREES

IN A MEDIUM SAUCEPAN PUT THE BLUEBERRIES WITH ½ CUP OF THE MAPLE SYRUP.  BRING TO A BOIL.  DISSOLVE THE CORNSTARCH IN THE COLD WATER AND ADD TO THE BLUEBERRIES.  COOK OVER MEDIUM HEAT STIRRING CONSTANTLY FOR A FEW MINUTES UNTIL IT THICKENS.

IN A LARGE BOWL MIX THE OATMEAL, FLOUR, AND NUTS.  IN A SEPARATE CUP WHISK THE OIL AND ¼ CUP OF MAPLE SYRUP.  ADD THIS TO THE OAT MIXTURE AND MIX UNTIL ALL IS WELL COATED.

SPRAY A 9 X 9 BAKING DISH WITH PAM AND, WITH WET HANDS, PRESS 2/3 OF THE OAT MIXTURE INTO THE BOTTOM.  POUR THE BLUEBERRY MIXTURE EVENLY OVER THIS AND SPRINKLE THE REMAINING CRUMBS ON TOP.

BAKE AT 400 DEGREES FOR 20-25 MINUTES UNTIL GOLDEN.

LET COOL AND THEN PUT IN REFRIGERATOR FOR ONE HOUR.  CUT INTO SQUARES AND SERVE.

WIN A FREE COOKBOOK! CLICK HERE

Click HERE to Subscribe Now: and win the cookbook of the month, free weekly recipes and discounts to you favorite shops!

The Kosher Baker: Over 160 Dairy-free Recipes from Traditional to Trendy:

Enhanced by Zemanta
Crispy Homemade Apple Chips- repost!!!

kosher dessert recipes, kosher pareve recipes, kosher recipe videos, mothers day recipes, rosh hashanah desserts, shavuot recipes and ideas, sukkot and rosh hashanah recipes

Crispy Homemade Apple Chips- repost!!!

3 Comments 25 September 2011

 

 

I am very close to a certain family member who makes the most awesome brunches. Last month she decided to have the entire family over on a Sunday. It was so nice just to get together. We just never wanted to leave. Check out her table and comment with the recipes that you would like me to post for Shavuot.

 

 

I purposely left the pictures a tiny drop small so that I can surprise you with more great pics for  Shavuot.

My anonymous relative just gave me her great recipe for crunchy apple chips sweetened with a drop of sugar.

Perfect for Mother’s Day AND Shavuot!

Check out the video above for a great lesson on how to use a mandoline.

Crispy Homemade Apple Chips

  • 3  honey crisp apples, washed, cored and sliced thinly with a #2 blade on a mandoline.(leave the shell)
  • each apple should have enough slices spread thinly  to cover one baking pan that is covered in parchment.
  • you should have 3 trays with thinly sliced apples.
  • spread 1 teaspoon of sugar across each tray covering the apples thinly.
  • bake at 175-200 degrees for 3-4 hours depending on your oven. If you take them out too soon they will be soggy, but at the same time don’t let them burn! Enjoy!
  • CLICK HERE FOR PERFECT MOTHER”S DAY GIFTS!!!

    NEED GREAT APPETIZERS AND DELICIOUS FOOD IN A PINCH? CLICK HERE!

     

    Enhanced by Zemanta
    Fashion Isha’s Rosh Hashanah Table Decor- Stunning!

    holiday table settings, kosher recipes, rosh hashanah table setting ideas, rosh hashanah table settings

    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!

     

    Enhanced by Zemanta
    Easy Linguine with Sun-Dried Tomatoes, Olives & Lemon

    kosher recipes, kosher rice and pasta recipes, rosh hashanah pasta, salads, and lunch ideas, sukkot and rosh hashanah recipes

    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

     

     

    Enhanced by Zemanta

    NEW RECIPES on INSTAGRAM!

    Personalize Your Party and Chic Gifts!

    5b1f13324fde11e39934128dfbc5ee3d_8

    Categories

    “Like” us on Facebook!

    © 2014The Jewish Hostess - Kosher Recipes, Jewish Recipes, Gourmet Kosher Recipes®

    wp_footer()