Tag archive for "shabbat"

Quinoa with Roasted Sweet Potatoes and Dried Cranberries

hanukka recipes and tablesettings, kosher pareve recipes, kosher passover recipes,seder table Ideas, kosher recipes, kosher rice and pasta recipes, kosher salad recipes, kosher thanksgiving recipes, kosher vegetable recipes, mothers day recipes, Passover Recipes, rosh hashanah pasta, salads, and lunch ideas, shavuot recipes and ideas

Quinoa with Roasted Sweet Potatoes and Dried Cranberries

6 Comments 27 March 2014

This is a great  gluten–free recipe to serve on Mother’s Day. I made it this week for Shabbat lunch. Thanks to Paula Shoyer for sending it in to The Jewish Hostess. Check out her new book “The Kosher Baker.”
I added fresh corn to this salad.
The Kosher Baker: Over 160 Dairy-free Recipes from Traditional to Trendy

By Paula Shoyer

serves 8

  • 1 cup quinoa, rinsed
  • 1/2 cup fresh corn
  • 1 medium sweet potato, cut into ½ inch cubes
  • 6 tablespoons extra virgin olive oil, divided
  • 1/3 cup pine nuts, toasted, optional
  • 3 teaspoons apple cider vinegar
  • 2 teaspoons honey
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 teaspoon ground cumin
  • 1/2 teaspoon cinnamon
  • 1/3 cup dried cranberries
  • 3 scallions, sliced thin

Directions

Preheat oven to 400ºF. Place the quinoa into a small saucepan and add 2 cups of water. Bring to a boil and then simmer for 15 minutes, covered, or until the water is evaporated. Turn off the heat and let quinoa sit covered for at least one hour, up to 8 hours.  While the quinoa is sitting, place the sweet potato cubes into a roasting pan and toss with 2 tablespoons of the olive oil. Bake for 25 minutes, stirring once or twice, or until you can just pierce the cubes with a fork. Set aside.

Place the pine nuts into a small pan over medium heat and cook until lightly toasted, stirring often. Watch carefully so they do not burn. Set aside.  In a small bowl, place the remaining two tablespoons olive oil, vinegar, honey, salt, pepper, cumin and cinnamon. Whisk well.

When the quinoa is dry, use a whisk to break apart the grains. Add the vinaigrette and mix with the whisk. Add the sweet potatoes, pine nuts, cranberries and scallions and mix gently. Serve at room temperature.

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Lisa’s Juicy Brisket with Deglazed Onion and Wine Sauce

kosher main dish recipes, kosher meat recipes, kosher passover recipes,seder table Ideas, kosher recipes, kosher thanksgiving recipes, Passover Recipes, purim recipes, baskets, and decor, rosh hashanah roast , lamb, and brisket recipes, shabbat recipes, sukkot and rosh hashanah recipes

Lisa’s Juicy Brisket with Deglazed Onion and Wine Sauce

3 Comments 20 August 2013

 

I’ve known Lisa Ades now for about 5 years. When I’m not sitting at my computer blogging for The  Jewish Hostess, or taking care of my family, (and maybe doing a little fun shopping), I have the thrilling  job of working with Lisa as we co-produce a couple of  historical documentaries for The Joseph J. Sitt  Sephardic Heritage Museum.

Besides being a top notch filmmaker, Lisa also cooks gourmet meals for her family.

I’m so glad she found a minute to write up her famous kosher Brisket recipe!

Of course this is a perfect  main course for  your Shabbat and Jewish Holiday menus!

Juicy Brisket with Deglazed Onion and Wine Sauce:

    • Buy a 4-5 pound brisket.
    • Sprinkle with kosher salt and pepper and brown it well on both sides in 1-2 tbsp. vegetable oil (canola).
    • Remove brisket and sauté 6 onions, coarsely chopped or thickly sliced.
    • When the onions are lightly browned, add 2-3 minced garlic cloves and sauté for about a minute.
    • Then add ½ can of tomato paste and brown with the onions for a few minutes.
    • Deglaze the pan with about a cup of red wine, scraping up any brown bits, then add a bay leaf and about a quart of chicken stock (the stock should come up to about half way in the pan).  The onions and brisket will give off a lot of liquid.
    • For extra flavor you can add ½ packet of instant onion soup mix. Cover the pan tightly and simmer on a low heat for about 2 hours.  You can also cook the brisket in the oven at about 350.
    • Remove the brisket from the pan and let cool.
    • In the meantime, skim the sauce and then blend the onions and cooking liquid with a hand blender right in the pot or remove to a blender if you want a smooth and thick gravy.
    • Season with salt and pepper to taste.
    • When the brisket is cool, cut off any fat if you wish and slice against the grain.
    • Nestle the sliced brisket in the gravy, cover and cook for about another hour, until it is very tender.   Total cooking time should be about 3 hours.

Click here and choose The Perfect Dutch Ovens for Your Shabbat Brisket!

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Unbelievable Shabbat Brick Roast with Wine, Cranberry Sauce, and Portobello Mushrooms

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

Unbelievable Shabbat Brick Roast with Wine, Cranberry Sauce, and Portobello Mushrooms

13 Comments 13 August 2013

 

Portobello Cranberry and Wine Brick Roast for Shabbat/and or your Rosh Hashanah and Jewish Holiday Menu:

This recipe was inspired by The Kosher Palette Cookbook. The recipe is so easy to put together on a Friday morning for Shabbat.  When the sauce ingredients are simmered together, you would never know that there is a can of cranberry sauce in there- but that coupled with the cooking wine gives it unbelievable flavor! I love when an unexpected guest rings the bell on a Friday afternoon and they say how good the house smells!!! When you make this roast- it will be one of those days!!! If you are more of a brisket  roast hostess, please comment below with brisket roast tips for this recipe.

Please let me know how you like it! Marlene

p.s.- I didnt have time to snap a pic of the finished roast before Shabbat started, but I managed to snap a pic as it was sliding into the oven.

Kosher Brick Roast Recipe Ingredients:

  • 1 cup Marsala cooking wine (my sister in law used half Kesser wine and it came out great)
  • 1 cup of Imagine or Passover chicken broth
  • 1 can of whole or jellied cranberry sauce
  • 1/4 cup all purpose flour
  • 1 large onion, sliced
  • 6 garlic cloves chopped
  • 3 sprigs fresh rosemary (my sister in law didn’t have rosemary and it turned out great)
  • One 4 0r 5  lb brick roast
  • 4 portobello mushrooms sliced

Directions for this Shabbat recipe:

  1. Preheat oven to 350 degrees.
  2. Whisk wine, chicken broth, flour, onion, cranberry sauce, in a saucepan and heat on a low flame  until melted and boiling for about 10 minutes.
  3. Rub roast all over with salt, pepper, garlic, and place sliced onion and rosemary on top.
  4. Pour cranberry sauce mixture on top and cover.
  5. Roast for about 1 and one half hours covered and then add half of sliced portobello mushrooms for another half hour.
  6. Cool, slice, and re-heat for 45 minutes to an hour before serving, uncover the last 20 minutes for browning.
  7. Saute the rest of the portobello mushrooms in garlic and top as a garnish before serving.
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Summer Holiday Fruit and Sweet Cream Trifle Dessert

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Summer Holiday Fruit and Sweet Cream Trifle Dessert

6 Comments 28 April 2013

Fruit Trifle, The Jewish Hostess

photo by @marsellouzia via Instagram

What an easy and gorgeous trifle for  your Mother’s Day, Shavuot or summer brunch! (You can even whip up a pareve version for Shabbat dessert).

Just cube assorted colorful fruit and layer into a trifle bowl or a huge florist cube or cylinder.

Make sure all of the fruit is cubed perfectly and all are similar size for a prettier dessert display!

For the  dairy whipped cream:

Summer Holiday Fruit and Sweet Cream Trifle Dessert

Summer Holiday Fruit and Sweet Cream Trifle Dessert

Ingredients

  • One container of heavy cream
  • One or 2 tbsp powdered sugar
  • A drop of vanilla.
  • Assorted colorful cubed fruit.
  • Instant espresso, powdered cocoa or orange or lime zest.

Instructions

  1. Leave the metal Kitchen Aid bowl and the metal whisk in freezer overnight.
  2. In the morning take one container of heavy cream and beat in one or 2 tbsp powdered sugar
  3. add a drop of vanilla.
  4. Beat until the cream holds it's shape when you lift the whisk attachment.
  5. Layer and serve immediately with fruit.
  6. You can add instant espresso, powdered cocoa or orange or lime zest to the cream as you are whipping it.
  7. Don't over whip!
http://www.thejewishhostess.com/2013/04/summer-holiday-fruit-and-sweet-cream-trifle-dessert/

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A Bridal Spring Greens Sheva Berachot Shabbat Dinner by The Jewish Hostess

sheva berachot table settings

A Bridal Spring Greens Sheva Berachot Shabbat Dinner by The Jewish Hostess

15 Comments 16 April 2013

p.s. don’t miss the newest table setting ideas and easy healthy recipes weekly to your inbox! CLICK HERE to subscribe!

  I’m a little  embarrassed to say, that especially since I’m known as The Jewish Hostess, I totally forgot to offer my home for one of the sheva berachot  dinners   when my niece Grace got engaged. (Jewish tradition holds that seven days following the wedding, the bride and groom are treated like a queen and king and are invited to dine at the home of a different friend or relative each night. These festive meals are called “sheva berachot) Thanks goodness that my sister in law felt close enough to ask me if I would host the meal and OF COURSE I jumped at the opportunity. Within seconds I was trying to dream up a theme for what I envisioned to be a bridal themed dinner for 30 guests.

I wanted the bride and groom to feel like this dinner was prepared especially for them, so I ordered a custom stamp with their name in a modern font in the center, and their last name in uppercase letters around the circular edge. You can create your own stamp here at Invitation Box. I chose to add in a lime green ink color to my stamp purchase to coordinate with a fresh silver/white/lime “hues of  spring” table decor theme.

Placecard for dinner table, The Jewish Hostess]

I even used the custom stamp to personalize these linen-like disposable napkins for the netilat yadayim station by the sink.

Netilat Yadayim, The Jewish Hostess

Though I don’t usually serve mazza (Syrian style appetizers) before my Friday night meal,(many Syrian Jewish homes traditonally serve mazza before dinner, but  personally I just don’t want to fill my kids up on meat samboosak if I was in the kitchen cooking a real Shabbat dinner all day) I decided that it would be a little more formal and give my guests something to keep busy while I was dishing out the main sourse on platters that were served buffet style. I love the three tired towers used for my lahamagine, sambboosak, and baby knishes.

If you need a great extra serving platter that can add some fashionable height to your dinner table, then check out link below.

Mazza,Twos Company,The Jewish Hostess

 

I love my Annie Glass dishes because I find that I can always dress them according to my mood. Just like a basic pencil skirt- I know I can pretty it up for a morning bar-mitzvah, or glam it up even more to run into an engagement party. Its also amazing how, once I decided on the green color scheme, I got comments on how the edge of the dish sparkled with the natural green of the glass and magically seemed to color coordinate with the flowers (by Shirley Bar Nathan) and the green glass LSA pitchers that I found on sale at Surrey Lane in Brooklyn.

IMG_2281

The simple silver napkin rings were purchases online at Pottery Barn, and I used them because they added to the ambiance of the table without overpowering the place card.

The Jewish Hostess

Shabbat Table,Challah, The jewish Hostess

Did you notice my heart shaped challahs???

Sheva Berachot , The Jewish Hostess,

Another View…

Tulips, The Jewish Hostess, Buffet,

Buffet goes here….

Crystal Wine Glasses, The Jewish Hostess

Kosher Wine, The Jewish Hostess

 

IMG_2256

I love ORANGE accents!!! My sister in law happened to buy these serving spoons for me as a holiday gift and the bright citrusy color just makes me feel so happy.

Salad Ideas, The Jewish Hostess

I managed to snap SOME food shots before Shabbat….

Fatoush Salad, The Jewish Hostess

Fatoush Salad with Sumac Dressing and homemade  croutons ready to pour on.

Tomato Mechshe

Syrian style stuffed mechshe tomato…

Eggplant Rollups, The Jewish Hostess

Eggplant rollups…

Wedding Desserts, The Jewis Hostess

Wedding styled strawberries by Esty Mosseri.

Slee-Ah Wheat Syrian dessert

My mother in law makes this Syrian sweet mixture of wheat, nuts, coconut and pomegranate seeds to celebrate the arrive of a grandchild’s first tooth…

 

Kosher dessert, The Jewish Hostess

Don’t tell anyone, but I was so zonked from setting the table, cooking, etc, that I popped some Kineret frozen cookie doughs into the oven…

Fruit Platter

Chunked fruit…

The jewish Hostess Sheva Berachot

Ready to light the Shabbat candles… guests coming soon!!!

p.s. don’t miss the newest table setting ideas and easy healthy recipes weekly to your inbox! CLICK HERE to subscribe!

 

 

 

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Israeli Tehina from Scratch

hanukka recipes and tablesettings, kosher appetizer recipes, kosher pareve recipes, kosher recipes, purim recipes, baskets, and decor, shabbat recipes, shavuot recipes and ideas, sukkot and rosh hashanah recipes

Israeli Tehina from Scratch

3 Comments 15 April 2013

This recipe is by @arianahaber

Much fresher than tehina from a jar.  Serve with Mazza or crudites.

Perfect for Yom Haatzmaut! Thanks Ariana!

 

Israeli Tehina from Scratch

Israeli Tehina from Scratch

Ingredients

  • 1 cup unhulled organic sesame seeds
  • 1 cup fresh squeezed lemon juice
  • cumin
  • fresh garlic cloves
  • olive oil
  • water

Instructions

  1. Combine ingredients above into Vitamix blender
  2. Puree together until consistency is thick and smooth
  3. Top with paprika, pine nuts and high quality olive oil
  4. Bon apetit!
http://www.thejewishhostess.com/2013/04/israeli-tehina-from-scratch/

Two Magnificent Holiday Table Settings by Karen Tawil

chanuka table settings, holiday table settings, kosher recipes, mother's day tables, rosh hashanah table settings, shabbat table settings, shavuot table settings, sukkot table settings, tu bishvat table settings

Two Magnificent Holiday Table Settings by Karen Tawil

10 Comments 27 March 2013

Karen Tawil is one of the most creative and talented people I know. Years ago, Karen volunteered for a Sephardic Bikur Holim bake sale that we were working on.  In one day, she ran down to the flower district and bought tons of  bonsai plants, flowers, and all sorts of containers and ribbon, and created about 50 of the coolest Shabbat arrangements for sale. Needless to say, we were all sold out within hours, and it greatly helped us add to the profits and enjoyment of the day!

I must also add that Karen and her husband Neil own  Bright Eyes, the BEST place to shop for designer sunglasses in the Tri-State area. Bright Eyes is Located at 508 Kings Hwy # 1, Brooklyn, NY 11223-1917

Call Karen or Neil for more info:(718) 382-8722 ‎

Thanks for sharing your breathtaking holiday table settings with us, Karen!  You make it look so easy!!!

p.s. To all of my Jewish Hostesses! keep sending in your holiday photos to marlene(AT)thejewishhostess.com! use the @!!

Marlene

“Hi Marlene,

I love the reaction of my guests when they come into our home and they get excited with all they see. I feel like the table setting makes the meal memorable even if its a meal as simple as bbq. For shavuot lunch it was just the four of us. I used a woven leather placemat from Pottery Barn with a silver charger ,the dishes are limoge and the flatware is lucite. I used stargazer and blue hydrangeas…….

For dinner table decor, I used a silver liner with a shimmer white overlay. Everything else was simple. As it was the holiday of Shavuot,  I just wanted it to be about the flowers. I put six vases across the table filled with roses, lisianthus,philanopsis,calla lillies and peonies. In front of each place setting, I put a single orchid in medicine tubes. The napkin rings were made out of silver leather from the fabric store sealed with a hot glue gun. Simple and elegant!!! Karen Tawil”

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Quinoa Salad with Pistachios and Pomegrantes

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

Quinoa Salad with Pistachios and Pomegrantes

4 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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Whole Wheat Honey Challah- Plus a 6 Braid Challah How-to Video

kosher challah recipes, kosher recipes, sukkot and rosh hashanah recipes

Whole Wheat Honey Challah- Plus a 6 Braid Challah How-to Video

4 Comments 25 August 2012

please “like” this post!!!

Challah is truly a labor of love that I had the opportunity to experience when I told myself that if I actually ever won a Bosch mixer at a Chinese Auction, I would attempt this grand feat. Miraculously I did win, and I’ve been making my own ever since. I’m so glad that I found this video of Hadassah Sabo Milner braiding a six strand challah which really comes out so much prettier than the traditional three braided challah. This video wins every other one on the ‘net- I watched them all and picked the best one for us all to share. Thanks Hadassah!

There is really nothing better than the feeling of actually making your own dough, watching it rise, punching it down, braiding, brushing egg on top, separating some dough for the prayer, saying the hafrashat challah prayer, baking,cooling, warming it  before kiddush,  setting the challah on the table with a challah cover, saying hamotzie, dipping in salt (or sugar on the Rosh Hashanah table) and finally  watching the head of the rip off pieces (Syrian tradition) and throwing them in age order to each family member to FINALLY watch everyone gobble it  up. (WHEW!)

I’ve been making this Whole Wheat Honey Challah with  Zaatar  lately from the Magen David Yeshivah Chef At Home cookbook.

Contact Yvonne if you would like to purchase one. Perfect hostess gift for the upcoming Jewish holidays! The gourmet kosher cookbook also has some great recipes for your Rosh Hashanah and Sukkot menus!

Magen David Yeshivah's Brand New Gourmet Cookbook

Whole Wheat Honey Challah Ingredients:

  •  2 strips of yeast
  • 4 cups of warm water
  • 1 cup plus 1 tbsp sugar, divided
  • 3 heaping tbsp coarse salt
  • 8 cups white flour
  • 8 cups whole wheat flour (note- I believe that the MDY cookbook has a misprint here- the book says 4 cups)
  • 4 eggs
  • 1 cup cold pressed safflower oil
  • 1/4 cup honey
  • grease for the bowl
  • egg white to brush
  • sesame seeds, zaatar or everything spice for topping
  1. Mix yeast with warm water ( first mix the 2 cups of boiling water with 2 cups of ice cold water in the bowl, then add 1 tablespoon of sugar and then yeast)
  2. In a Kitchen Aid combine 1 cup sugar, salt, flours, eggs, honey, and oil. Mix and then add yeast mixture for 10- 12 minutes.
  3. Transfer to a large greased bowl and cover. Set aside for an hour.
  4. Remove dough and braid in 3 or braid a 6 braid challah for a prettier and more evenly cooked challah. If you family likes a doughier challah then stick with the 3 braid.
  5.  If you are adding raisins for Rosh Hashanah then rollout your braids in a long, flat shape, add raisins and  then roll into a log. Soaking the raisins in warm water first helps to make them softer and fluffier.
    photo from chabad.org
  6. Brush challah with egg white, add topping.
  7. Bake in a preheated oven for 10 minutes, turn the tray or switch racks for another 10 minutes.
    Variation: Braided Round Challah:An easy way to make nice, round, braided challahs  for Rosh Hashanah is by taking three long strands and braiding them into a very long braid shaped log.After this has been braided, carefully tie it up as if you are making one large knot out of it, and leave it to rise.Related articles
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All Fruit Crumble with Oats, Whole Wheat, and Maple Syrup

kosher dessert recipes, kosher recipes, rosh hashanah desserts

All Fruit Crumble with Oats, Whole Wheat, and Maple Syrup

1 Comment 11 August 2012

I made this apple cranberry crisp for this past Shabbat and after posting it on Instagram, I got so many requests for the recipe, that I had to share it with all of you. Of course you may not like cranberries, so just use one or two or three of your favorite fruits. I would double up the batch for a big crowd. The ramekins looked so pretty on a rectangular dessert tray but you can also try baking it in a large pyrex. Enjoy! Marlene

  • 3 very ripe pears,peaches, nectarines, mango or 3 baking apples
  • 1 cup of whole fresh or frozen cranberries or blueberries
  • 1/4 cup of maple syrup
  • 2 tbsp of fresh lemon juice
  • 1/2 cup of rolled oats
  • 1/4 cup of dark brown sugar
  • 1 tbsp of whole wheat flour or whole wheat pastry flour
  • 1 tablespoon of Earth Balance margarine substitute
  1. Combine all fruit and lemon juice
  2. Combine rest of ingredients cutting in Earth Balance till the mixture resembles coarse crumbs.
  3. Spoon fruit mixture into ramekins or 8×8 baking dish.
  4. Bake at 350 degrees for a half hour
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How to Fold Your Linen Napkins The Elegant X Fold Way

chanuka table settings, DIY, holiday table settings, shabbat table settings

How to Fold Your Linen Napkins The Elegant X Fold Way

No Comments 24 May 2012

Fancy napkin folding techniques sometimes appear much more difficult than when you actually try to do them yourself, so when using a linen cloth napkin its always a beautiful touch when you dig up some easy napkin folding ideas for your Shabbat and holiday table decor. I don’t think that there is any specific “proper” napkin fold. Just go with whatever mood you are in at the moment. You can just slide your napkin ring into your prettiest linen napkin or try this napkin folding technique inspired by David Stark’s Napkins with a Twist: Fabulous Folds with Flair for Every Occasion. When I set up my Romantic Red Shabbat  Dinner Table  for a charity event, I had a great sense of accomplishment when all of the folds and flips actually turned into a gorgeous base for a dinner plate.

Because this napkin fold leaves a wonderful space in the center, you can place a bud vase, a birthday or Hanukkah gift, a  place card , a personalized cookie or cupcake….. use your infinite imagination and please snap a photo and send it to  The Jewish Hostess to share with all of us! Marlene


Step 1- Lay the napkin open in a square and fold each corner to the center.

Step 2-Flip the napkin over and fold each corner to the center point.

Step 3- Flip the square over using one firm hand below and placing one firm hand above to clamp and keep the napkin from opening.

Step 4- Fold each corner to the center point once again.

Step 5- Flip the napkin over.

Step 6- Gently pull out center of each quadrant towards the outer edge to create each leg of the “X”.

Step 7- Here are 2 of the 4 quadrants that are open.

Pulling open the third quadrant….

Step 8- All done!

Play around with different placements atop your napkin fold….

A sterling box, or holiday gift is spectacular here.

Check out my Shabbat table using this beautiful napkin folding design HERE.

 

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The Jewish Hostess Romantic Scarlet Themed Shabbat Table Decor

shabbat table settings

The Jewish Hostess Romantic Scarlet Themed Shabbat Table Decor

3 Comments 22 May 2012

When Amy Oren of  Elegant Impressions asked me to create a table setting  for “True Colors” a fundraiser to benefit Mekor Haim of Brooklyn, NY, I was immediately open to the challenge. The idea of the event was that several table decor designers were instructed to prepare round or a 4 foot long Shabbat tablescape using 1 color as an inspiration. “Would you do red?”, she asked, and I immediately accepted, even though the color red was not yet my top choice of color for a table setting theme. With the big day about four weeks into the future, I mentally swept the thought of my red table decor into the corner of my calendar until the event loomed less than a week away. I decided to stay calm while semi-frantically searching among my own table ware.  I pulled out five crystal candlesticks, and some antique scarlet red fruit compotes that I had bought when I was first married. I also  plucked some crystal goblets out of the cabinet that my mom had given to me when she moved out of her huge corner house on Bedford Avenue in Brooklyn.

Eyeing my little assembly, it was starting to look a little cozy and romantic to me, so I decided that we would have a rectangular shaped Shabbat table for two.

I ran down to my basement where I had stored some white plexi squares that I had made up for my daughter’s birthday party last year. Hmm…..

Borrowed two stunning white beaded placemats and  looped linen napkins…

Ran into Parci Parla on Kings Highway in Brooklyn, and of course Sherri was willing to lend me the entire store…

The Judaica store next door to Parci Parla was very gracious in lending me  red siddurim….

I laid it down on the dining room floor, added the red siddurim and a bottle of red wine…

I played around with some napkin folding ideas and tried the one above, but my kids said it looked like a Red Cross logo, so I turned it around until it became an X.

I started to envision red rose petals along the vertical edges of my lucite table “runner”, so I called Shirley Bar Nathan who advised me that rose petals peel off the stem much more easily when they are a couple of days old, so I ran to the corner and bought three dozen deeply colored red roses, enjoyed them for Shabbat, and on the Tuesday morning of the event, I really enjoyed peeling and displaying them along the edge of the table display. Of  course you can integrate this rose petal theme into so many table scopes using a multitude of rose petal hues on the floral market.

Because I was really getting into the romantic theme, I wanted to have place cards that were calligraphied “Scarlet” (get it? RED..) and “Rhett” (of course from Gone With the Wind) If you are too young to know who Scarlet and Rhett were, you can get some kind of comparison to modern day love stories  here…

 I was advised that Rhett and Scarlett might be too racy for a religious crowd… So last minute I switched the names to  Abraham and Sarah…

I used matching Kim Seybert beaded napkin rings as votives….

  • lucite box and Jonathan Adler red frame by Parci Parla…
  • printing for “thejewishhostess” label and  frame by Bonnie Adjmi
  • Siddurim by Tehillat Yitchak Judaica
  • red and black Hermes dishes and crystal place card holders and lucite flatware by “Aimee”,
  • long stemmed strawberries (by Ilan from Ouri’s fruit on Avenue U) topped my compotes (hashgachah NOT included)
  • Swirly candlesticks by Surrey Lane.
  • Calligraphy for place cards by Michelle

 

All in all it was great fun, and I was glad to help out  a community cause. Thanks Amy!

 

 

 

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Today! Bake Your Challah With A Key Inside the Dough For A Prosperous Year !

kosher challah recipes, kosher recipes

Today! Bake Your Challah With A Key Inside the Dough For A Prosperous Year !

12 Comments 18 April 2012

 

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:

  • 1 5 pound bag of flour
  • 4 tablespoons of salt
  • 4 eggs, room temperature
  • 1 1/2 cups of sugar
  • 3/4 cups of safflower oil
  • 4 cups of water- (2 cups boiling, mixed with 2 cups of ice cold water)
  • 6 packets of Rapid Rise Yeast plus 1 tablespoon of sugar.

Directions for Making Delicious Challah:

  1. Mix Rapid Rise yeast packets with the 4 cups of water (2 cups boiling, mixed with 2 cups of ice cold water) with 1 tablespoon of sugar in a glass bowl.  The yeast mixture should bubble.
  2. Note*-the water should be mixed to form a lukewarm temperature BEFORE adding the yeast.
  3. Mix dry ingredients in a Bosch or large mixer.
  4. Add wet ingredients plus bubbled yeast mixture.
  5. Mix on a medium speed for at least 15 minutes.
  6. Put dough into a large oiled bowl and let rise in a warm area for 1 and 1/2 hours.For best results shut off air conditioning in the room that your dough is rising . Punch down.
  7. Separate into 8-10 balls of dough.
  8. Separate each ball into 3 smaller balls and roll all three balls into long pieces and braid evenly.
  9. Brush with a beaten egg and top with sesame seeds, zaatar spice, or everything spice from the bagel store. Sprinkle with a little salt.
  10. Let rise another 1 1/2 hours.
  11. Bake at 350 degress for  22-30 minutes or until bottom is lightly browned and challah looks baked.
  12. Check out these recipes for Whole Wheat ChallahGauranteed Hamotzei Challah and Honey Eucalyptus Challah.

 

A Shabbat and Holiday Favorite Brick Roast Recipe

kosher meat recipes, kosher passover recipes,seder table Ideas, kosher recipes, Passover Recipes, purim recipes, baskets, and decor, sukkot and rosh hashanah recipes

A Shabbat and Holiday Favorite Brick Roast Recipe

1 Comment 05 April 2012

“Hi Marlene,

I made this delicious roast recipe this past Shabbat…. my family loved it!! I wanted to share it with you. ENJOY!!”

Beatrice Ashkenazi

 Thank you Beatrice Ashkenazi for your easy secret family favorite holiday and Shabbat brick roast recipe!

TANGY BRICK ROAST

  • One 3 pound brick roast
  • soy sauce (you can use Passover soy sauce)
  • lemon juice
  • garlic powder
  • onion powder
  • paprika
  • vidalia onions
  • garlic

 

  1. Slice two vidalia onions and layer them on top and bottom of  the roast.
  2. Crush garlic over the roast.
  3. Add half a cup of soy sauce, quarter of a cup of lemon juice garlic powder, onion powder, and paprika.
  4. Place the roaster in the oven at 350 degrees and roast about two hours.
  5. Wait for it to cool then slice.
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Grilled Eggplant with Feta, Mint, and Chili

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Grilled Eggplant with Feta, Mint, and Chili

2 Comments 27 March 2012

 

Besides being an amazing artist, my friend Rina is a gourmet cook who is always whipping up fantastic meals with her mom Barbara Azizo in their seaside home by the shore. Last Shabbat,  I decided to pop in on Rina and Barbara  as I was going on my daily walk/jog to the boardwalk. Fresh fruits and vegetables lined their kitchen counter.  Rina didn’t skip a beat as she prepared one main dish after another. One item that really looked spectacular was her grilled eggplant (grilled before Shabbat) that she was rolling with a delectable feta mixture.

When I snuck a taste of Rina’s rolled eggplant with feta, I knew that I had to get the recipe for my hostesses.

 Enjoy, and please follow Rina’s Facebook page, Project Face as she pledges to  recreate her “face” 365 a year! WOW!!! Keep up the great work, Rina!  Marlene

 

Nigella Lawson’s Grilled Eggplant with Feta, Mint and Chili
Kosher Ingredients:

  • 2 large eggplants, cut thinly lengthwise into 10 slices each
  •   to equal 20 slices
  • 4 tablespoons olive oil
  • 8-9 oz. kosher feta cheese
  • 1 large red chilli pepper, finely chopped
  • large bunch fresh mint, finely chopped
  • juice of 1 lemon
  • black pepper

Directions for this kosher recipe:

  1. Preheat grill
  2. Brush both sides of eggplant slices with oil
  3. Grill the slices for 2 minutes on each side
  4. Crumble the feta into a bowl
  5. Stir in chili, mint, lemon juice, and pepper
  6. Pile end third of each eggplant slice with heaping teaspoon of feta mixture
  7. Roll up to form a soft, stuffed bundle
  8. Place seam side down on a plate
  9. Sprinkle with chopped mint

 

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An Almost-Spring Sheva Berachot by Ruthie Bodner

sheva berachot table settings

An Almost-Spring Sheva Berachot by Ruthie Bodner

No Comments 01 February 2012

Thank you Ruthy Bodner for sending in your beautiful sheva berachot pics to share with our Jewish Hostess readers!

I especially love your blue and orange floral themed tables- so springy and  bright! Your place cards and challah plate with the molded rose butter (or margarine) add such a festive touch.  I’m sure your sheva berachot dinner party was a huge success! Marlene

Sheva Brachos Table Settings
Stern Rice Sheva Brachos
Stern Rice Sheva Brachos
Pictures above- I enjoy doctoring placecards and having fun with that. My husband and I collect salt and pepper shakers and like to to put out the wedding themed ones at our Sheva Berachot tables.

 

Lego Pieces Centerpiece
-At the time, my son used his Lego skills for the centerpiece. Cute, no? The whole family gets involved with poster making, signage, collages etc.

Jewish Table Arrangement
-Took the arrangements from a wedding and made up a focal point for the kitchen/bar area.

Jewish Table Settings Banner
-Saw similar personalized banners on different websites and attempted to personalize this SB for our friend. Had a blast doing it but it’s not as easy as it looks. Time consuming.

Fruit Centerpiece
-Plants were inexpensively purchased at Costco and I put them in this display as a centerpiece for an almost spring Sheva Berachot.

by Ruthie Bodner

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