Tag archive for "sukkot recipes"

Lamb Kebobs with Rosemary Skewers

kosher meat recipes, kosher recipes, rosh hashanah roast , lamb, and brisket recipes

Lamb Kebobs with Rosemary Skewers

No Comments 14 September 2013

This dish was a great hit on my Rosh Hashanah table  last year. Its great to throw these on the grill just after the men and kids come home from synagogue Rosh Hashanah or  Sukkot night.

The grilled lamb kebobs threaded with rosemary can be served along side grilled figs.

Don’t over cook them as they get tough and chewy.

Try it!  you will get rave reviews!

Serves 20 people.

Inspired by Mark Bittman.

  • 5 pounds boneless lamb shoulder, cut into chunks
  • 12 fresh figs
  • Rosemary branches
  • 1/2 cup extra virgin olive oil, more or less
  • Salt and freshly ground black pepper to taste
  • One and 1/4 cup freshly squeezed lemon juice
  • 6 cloves garlic, crushed
  • 4 tablespoons minced fresh rosemary.
  1. Marinate lamb chunks with lemon juice, olive oil, salt and pepper,and chopped rosemary.
  2. Start a charcoal or wood fire or heat a gas grill; fire should be moderately hot.
  3. Thread lamb chunks with a wood skewer in order to make a hole for the rosemary to slide in easily.
  4. Make  lamb rosemary skewers – using 3 chunks per rosemary skewer.
  5. Thread several rosemary skewers with 3 figs each, that have also beem marinated in lemon oil marinade. You will find that most of the men and kids will go for the lamb and not the figs- but the figs add an elegance to the dish.
  6. Grill, turning skewers as each side browns; total cooking time should be from 6 to 10 minutes for medium-rare meat, and 4 or 5 minutes for the figs. Meat will become slightly more done after you remove it from grill, so take this into account.

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Grilled Watermelon, Goat Cheese and Arugula Salad for Sukkot Lunch

kosher dairy recipes, kosher salad recipes, rosh hashanah and sukkot recipes, rosh hashanah pasta, salads, and lunch ideas, Sukkot Recipes

Grilled Watermelon, Goat Cheese and Arugula Salad for Sukkot Lunch

3 Comments 25 September 2012

image via http://www.flickr.com/photos/chefelf/

This great Sukkot lunch salad recipe is easy if you still have your barbeque grill going, but if not, you can always use a grill pan on your stovetop to get those beatiful grill marks that will make this dish look like you went the extra mile for your guests. You can make the balsamic syrup from the day before but its a good idea to wait till the day of your Sukkot meals to clean your arugula. There’s nothing more yucky than soggy and darkened lettuce on on our guest’s plates!

Celebrate Sukkot in style this year and use your coolest dishes and table decor!
Send me your Sukkot menu to share on The Jewish Hostess, and please remember to snap a pic of your Sukkah table decor! email me here!


  • 1/2 (5-pound) seedless watermelon
  • 1/4 cup kosher balsamic vinegar
  • Extra-virgin olive oil
  • Kosher salt (specialty salt is great here, if on hand)
  • 2 cups fresh baby arugula, washed and dried
  • 1 cup kosher goat cheese, crumbled
  • Fresh finely cracked black pepper


Stand the watermelon half cut side down on a cutting board and slice away the rind, leaving a solid block of melon. Turn the block on its side and cut it into 8 squares, roughly 3 by 3 inches and 1-inch thick.

Pour the vinegar into a small saucepan and bring to a simmer over medium-high heat. Cook until reduced to a thick syrup consistency. Set aside.

Heat a nonstick grill pan over medium-high heat. Drizzle just enough olive oil over watermelon slices to thinly coat and place on hot grill pan. Grill each side about 2 minutes until grill marks appear; transfer to a plate and season with salt.

To assemble the salads, put about 1/4 cup of baby arugula on a serving plate, followed by a grilled slice of watermelon in the center, and top with a tablespoon of crumbled cheese and another 1/4 cup arugula. Add another watermelon slice and another tablespoon of cheese. Repeat with remaining ingredients. Finish each salad with a very light drizzle of olive oil and balsamic syrup. Dust with black pepper and serve immediately.

recipe via http://www.foodnetwork.com/

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Easy Soba Noodles with Thai Peanut Sauce

kosher pareve recipes, kosher recipes, kosher rice and pasta recipes

Easy Soba Noodles with Thai Peanut Sauce

No Comments 28 September 2010

by Esther Serouya

1 package soba or udon noodles boiled and drained

1 cup smooth peanut butter

1/4 cup rice vinegar

1 garlic clove chopped

3 tbs ketchup

1/4 cup light soy sauce

1 teaspoon of grated ginger

1 tbs hot sauce

1/4 agave nectar or honey

1 tbs sesame oil

1 cup water

blend all ingredients in blender till smooth serve over hot soba noodles

for stir fry wash and cut up 1 broccoli and 2 onions

sautee in hot olive oil for 5 minutes toss with noodles

this recipe is super easy and delicious!

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Oven Baked Smashed Potatoes

kosher pareve recipes, kosher passover recipes,seder table Ideas, kosher recipes, kosher vegetable recipes

Oven Baked Smashed Potatoes

1 Comment 22 September 2010

Oven Baked Smashed Potatoes:

The boring potato has turned into the talk of the town.

Check out this recipe – easy, delicious and NEW!


As many new potatoes as you would like to eat

Lots of good olive oil

Salt and pepper

Fresh herbs

Parchment paper is very useful

Preheat your oven to 450-475

Boil up as many potatoes as you’d like in some nicely salted water (taste it, it should taste like the sea…adding enough salt to the boiling water is CRUCIAL!!! to a well seasoned inside.)

When the potatoes are cooked through, drain the water and set aside for a moment as you spread a parchment paper over a baking tray.

Pour olive oil generously over the bottom of the parchment covered tray, making little pools of oil – as many pools as you have potatoes. Use about 1Tbls of oil under each potato.

Place a potato on each pool of oil, and squish (don’t mash to death- just squish as if you sat on it) down flat over the top of the oil. Repeat with the remaining potatoes.

Drizzle another Tbls of oil over the top of each potato and then sprinkle with salt and pepper.

If desired, sprinkle on a little fresh chopped rosemary or thyme (freshly minced chives are also very nice.)

Bake for 20 minutes or so in your very hot oven until the potatoes are crispy and golden on top.

(courtesy of hubpages)

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Pasta Salad with Cherry Tomatoes and Olive Paste (Olivida)

kosher pareve recipes, kosher recipes, kosher rice and pasta recipes, kosher salad recipes

Pasta Salad with Cherry Tomatoes and Olive Paste (Olivida)

No Comments 19 September 2010

by Jamie Doueck-

My friend Jamie made this pasta salad courtesy of Bon Appetit.

Her Family LOVED it!


1 garlic clove, peeled

2 cups coarsely chopped pitted green olives (from about 6 ounces unpitted whole olives), divided

3 tablespoons capers, drained

1 tablespoon red wine vinegar

1 teaspoon anchovy paste

1 tablespoon Dijon mustard

1/4 teaspoon dried crushed red pepper

1/2 cup plus 1 tablespoon extra-virgin olive oil

1 pound gemelli, fusilli, or rotelle pasta

2 pints cherry tomatoes or grape tomatoes, halved

1 8-ounce package small (cherry-size) fresh mozzarella balls in water (or mozzarella cheese cubed)

2 tablespoons chopped fresh oregano

Ingredient Tip

Fresh mozzarella balls packed in water are available at many supermarkets and at specialty foods stores.


With machine running, add garlic clove to processor through feed tube and process until finely chopped; turn off machine. Add 1 cup chopped olives, capers, red wine vinegar, anchovy paste, mustard, and crushed red pepper. Using 6 on/off turns, process to chop coarsely. With machine running, gradually add 1/2 cup olive oil, forming coarse puree. Transfer to bowl; stir in remaining 1 cup olives. Season olivada to taste with salt and pepper. DO AHEAD Olivada can be made 3 days ahead. Cover and refrigerate.

Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain well. Transfer drained pasta to large bowl. Drizzle remaining 1 tablespoon oil over pasta; toss to coat. Cool, stirring occasionally.

Add olivada, halved tomatoes, mozzarella, and oregano to pasta; toss to coat. Season to taste with salt and pepper

Read More http://www.bonappetit.com/recipes/2010/07/pasta_salad_with_cherry_tomatoes_and_green_olivada#ixzz0zz90z59s

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Crostini Platter With a Choice of Toppings- Revised

kosher appetizer recipes, kosher bread recipes, kosher pareve recipes, kosher recipes

Crostini Platter With a Choice of Toppings- Revised

No Comments 18 September 2010

by Esther Serouya

Serve the assorted toppings in small bowls on a tray  in the center of the overlapping toasted crostini.

Your guests will help themselves, and the crostini will stay fresh and crispy.

For the Crostini:

  • simply cut a french bread into wedges and brush with olive oil mixed with crushed garlic,  and  a sprinkle of kosher salt.
  • Toast for 10 minutes @ 350 degrees
  • Helpful tip from Martha Stewart: For an extra layer of flavor, use a garlic- or herb-infused oil. To plan ahead for a party, bake the crostini toasts up to a week in advance, and top just before serving. To store, keep at room temperature in a resealable plastic bag, up to 1 week.

Sun Dried Tomato and Olive Tapenade:

1 cup sun dried tomoatoes soaked and drained

1/2 cup pitted kalamata olives

2 tsp capers

1/2 tsp minced garlic

3 tbs olive oil

blend everything in blender till smooth

Homemade Babaganoush:

4 small eggplants

1/4 cup lemon juice

1 tbs olive oil

1/2 tsp garlic chpped

1/2 cup tehini

salt and pepper

Slice the eggplant lengthwise and roast face down on tray till soft about 40 mins.

Discard seeds, scoop out and mash the flesh.add remaining ingredients and mix well.

From Martha Stewart:

Basil Tomato Crostini:

Yields topping for 30 crostini

1 pint chopped grape or cherry tomatoes

1/2 cup chopped fresh basil leaves

1 tablespoon olive oil

1 teaspoon red-wine vinegar

Coarse salt and ground pepper


In a bowl, combine tomatoes, basil leaves, olive oil, and red-wine vinegar; season with salt and pepper. Top crostini with topping.

Tehini Miso Dip:

1 cup miso

1 1/4 cup tehini

1 cup shredded carrots

Blend miso in blender with 1 cup of water

Add tehini and shredded carrots season with salt and pepper.

From Jamie Oliver:

Squashed Cannellini Beans with Garlic

Pick the leaves off a couple of sprigs of rosemary and pound them gently in a mortar and pestle with a little salt. Add a glug of extra-virgin olive oil and stir, then put to one side. Fry two sliced cloves of garlic in a little olive oil until lightly golden. Add 1 ¾ cups of good-quality drained and rinsed cannellini beans and continue to simmer gently for seven minutes. Season the beans well with salt and pepper and a swig of red wine vinegar, then mash them up using the back of a fork until you have a coarse purée. Smear your hot crostini with the bean purée and spoon your rosemary oil over the top.

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