Tag archive for "Sauce"

Chilean Sea Bass with Mushroom Marsala Sauce

kosher fish recipes, kosher pareve recipes, kosher passover recipes,seder table Ideas, kosher recipes, mothers day recipes, rosh hashanah pasta, salads, and lunch ideas, shavuot recipes and ideas

Chilean Sea Bass with Mushroom Marsala Sauce

No Comments 28 November 2011

Enjoy another gourmet kosher recipe from “Cooking for a Cause”, the cookbook that brought hundreds of Syrian Jewish women together to cook and freeze kosher meals for the Sephardic Bikur Holim Food Pantry.  These goumet kosher cookbooks are $36 and  available at the Sephardic Bikur Holim office in Deal, New Jersey or just email Renna Calvo for more info-  rcalvo2292@aol.com. Don’t forget to order them as the perfect Hanuka gift for your favorite Jewish Hostess! Chilean Sea Bass with Mushroom Marsala Sauce   The Marsala sauce may also be used over pasta, just add some heavy cream to get the consistency of a cream sauce. Delicious! p.s.Perfect for a Meatless Monday night!!!!

  • 3 lbs. Chilean Sea Bass (butterflied)
  • ½ cup flour
  • olive oil cooking spray
  • 12 shallots (finely diced)
  • 1 48 oz. Baby Bella mushrooms (halved)
  • ½ stick light butter or Earth Balance
  • 2 tbs. extra virgin olive oil
  • 1 cup  Marsala cooking wine
  • salt and pepper to taste

1. Rinse and dry fish, then lightly flour. 2. In a large pan, sauté fish with olive oil cooking spray. Set aside in a baking dish. 3. In a separate pot, melt butter with olive oil (prevents butter from burning). Add shallots and sauté until lightly browned. 4. Add in mushrooms and cook for 10 minutes. 5. Add in wine, salt and pepper and cook until mushrooms concentrate and there is no alcohol smell left. 6. Pour mushroom sauce over fish in the baking dish and broil no medium until fish is cooked through. (If there are a lot of mushrooms, serve as a side dish for the fish.) Sarah Chrem

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Meatballs in Tomato Cumin Sauce by Jennifer Abadi

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

Meatballs in Tomato Cumin Sauce by Jennifer Abadi

1 Comment 10 November 2011

Thank you Jennifer Abadi for this delicious Sephardic recipe for meatballs in tomato cumin sauce ! So cozy for a cold winter’s  night!

Meatballs in Tomato Cumin Sauce:

  • ¾ pound ground chuck
  • 2 tablespoons matzah meal or dry plain bread crumbs
  • 1 large egg, lightly beaten
  • 2 tablespoons cold water
  • ½ teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground allspice
  • ¼ teaspoon ground cumin
  • ¼ cup finely chopped yellow onions
  • Small dish of ice water

Tomato Cumin Sauce:

  • 1 tablespoon extra virgin olive oil
  • ½ cup finely chopped yellow onions
  • 2 teaspoons minced garlic
  • Two 6-ounce cans unsalted tomato paste
  • 4 cups cold water
  • 2 tablespoons fresh lemon juice
  • ½ teaspoon salt
  • 2 teaspoons firmly packed dark brown sugar
  • 1¼ teaspoons ground cumin
  • ¼ teaspoon ground allspice
  • 1/8 teaspoon ground cinnamon


  • 1 recipe Basic Syrian Rice
  • 1 cup fresh or frozen and defrosted peas, steamed and kept warm, for garnish


1. Prepare the meatballs. Combine all the meatball ingredients, except the ice water, in a medium-size bowl and squeeze together with your hands until well blended and the meat is very soft. Shape into individual meatballs by rolling them between the palms of your hands, 1 tablespoon at a time. (Dip your fingers in the dish of ice water and keep your palms wet to keep the meat from sticking. If it does stick, scrape it off with a blunt knife and return it to the bowl.) Place the meatballs on a plate and set aside.

2. Prepare the sauce. Heat the olive oil in a large saucepan over medium heat and cook the onions, stirring, until golden and soft, 3 to 4 minutes. Add the garlic and cook until golden, another 1 minute, stirring constantly so the garlic does not burn. Add the rest of the sauce ingredients and cook for 5 minutes.

3. Gently drop the meatballs into the sauce. Stir gently to coat the meatballs with sauce, being careful not to break them, and cook over low heat, covered, until the meatballs are fully cooked through and fairly soft but firm, 30 to 35 minutes.

4. Serve the meatballs and sauce hot over the rice in a large serving bowl and garnish with the steamed peas.

© 2002 Jennifer Felicia Abadi


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Carmelized Cornish Hens – Revised!!

kosher chicken recipes, kosher meat recipes, kosher recipes, rosh hashanah and sukkot recipes, rosh hashanah chicken recipes

Carmelized Cornish Hens – Revised!!

2 Comments 19 September 2011

This is a fancy dish for Shabbat  that was such a hit with our readers that we decided to repost it:

Combine the following ingredients in a mixing bowl:

  • 4 Rock Cornish Game Hens cut in half and dried with a paper towel
  • salt and pepper
  • 1/2  jar of duck sauce
  • 1/4 cup spicy mustard
  • 6 cloves chopped fresh garlic
  • 1/4 cup ketchup
  • 1/4 cup soy sauce
  • 2  big squirts of honey
  • these amounts can be varied according to your tastes.
  1. Place all Cornish hen pieces in a roaster that is sprayed with Pam.
  2. Mix all sauce ingredients and pour  over Cornish hens- for better flavor- RUB sauce onto chicken(I use kitchen gloves).
  3. Roast uncovered for 50 minutes- 1 hour 350- 375 degrees till golden brown and carmelized.

Sprinkle chopped parsley on top and serve with a fruited rice on the side.

You can also use chicken cut in eight pieces for this recipe.

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Triple Raspberry Sauce

kosher dessert recipes, kosher pareve recipes, kosher recipes

Triple Raspberry Sauce

1 Comment 17 March 2010

There are so many great recipes that can be made for Passover - you just have to be a little creative. This raspberry sauce is perfect for passover and all year round. It can dress up any passover cake into something special, and looks great drizzled over a meringue. Mix it into yogurt with mixed berries for a beautiful parfait, or alongside your cheesecake It’s also great for entertaining because it can be made a day or two in advance. This is one recipe that will take you very far!

Triple Raspberry Sauce:

Adapted from The Barefoot Contessa

  • 1 half-pint fresh raspberries
  • 1/2 cup sugar
  • 1 cup seedless raspberry jam (12-ounce jar)

Place the raspberries, sugar and 1/4 cup water in a small saucepan. Bring to a boil, lower the heat, and simmer for 4 minutes. Pour the cooked raspberries and the jam into the bowl of a food processor fitted with a steel blade and process until smooth. Chill.

To serve, spoon some of the raspberry sauce on a small plate. Place meringue or cake on top of sauce and garnish with mixed fresh berries, and drizzle with more sauce.

Yield: 2 cups

As a variation to this recipe you can add 1 tablespoon of  a fruit flavored liqueur just for a little extra flavor. I have not found any liqueurs that are kosher for Passover but if you do please let us know!

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Healthy Summer Menu Secret Recipes by Ariella Fallack

card game lunch, hanukka recipes and tablesettings, kosher main dish recipes, kosher pareve recipes, kosher recipes, kosher rice and pasta recipes, kosher salad recipes, kosher vegetable recipes, mothers day recipes, rosh hashanah and sukkot recipes, shavuot recipes and ideas, Tu Bishvat Recipes and Table Settings

Healthy Summer Menu Secret Recipes by Ariella Fallack

1 Comment 25 October 2016

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Thank you Ariella for taking the time out to send in your gourmet summer recipes! We can’t wait to try them all and dig in!

Check out another one of Ariella’s gourmet quinoa salad recipes (spinach, avocado, chick pea, and cherry tomato) HERE.

Hi Marlene,

This past week my in laws and I hosted Esther Hidary’s weekly shiur. We had around 40 girls and made the following:

  • Quinoa with corn, red peppers, onion and olives.

  • Cheese, tomato and basil platter
  • Guacamole
  • Zaata squares
  • Marinated tempeh- 5 grain soy tempeh marinated in Wegman brand Orange Teriyaki and grilled 2-3 minutes each side.
  • Zaata Bread- Mix 1 cup ketchup with Zaata to your liking. Put on top of 100 calorie wrap or thin pizza crust. Bake at 350 for 5-7 minutes.
  • Spinach wontons with dipping sauce (recipe from the very talented Lorraine Gindi)- sauté 1 box fresh spinach with 1/2 onion. Drain!! Mix with ricotta cheese and 1 egg. Make sure it’s not too watery. Add salt. Put in the center of wonton dough and fold into a triangle. Flute the ends if you would like. Spray with Pam and bake at 350 for 15-20 minutes. Serve with dipping sauce: mix 1 cup Greek yogurt with shredded cucumber and garlic.

  • Rice paper rolls with peanut sauce- can find in ethnic section in Wegmans supermarket. Marinate 1 brick of tofu in soy sauce for 30 minutes. Slice avocado and jicama. Place rice paper in plate of hot water for 10 seconds. Remove. In the center of the paper, place slices of tofu,avocado, jicama and spinach. Wrap like an egg roll. Make sure to keep covered so doesn’t dry out. Serve with peanut sauce (bought mine from Wegmans).
  • Spinach and arugula salad- roast beets. Slice and place over lettuce. Cut goat cheese into balls and roll in crushed walnuts.


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