Tag archive for "Teaspoon"

Sweet Holiday Tender Brisket with Red Wine

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

Sweet Holiday Tender Brisket with Red Wine

1 Comment 10 September 2015

Here is another kosher recipe to put on to your seder menu.

Brisket, brick roast and minute steak recipes are staples for our Jewish holiday meals. I buy organic brick roast at the Kosher butcher. Hopefully there are less unwanted chemicals and hormones in the beef! This is a quick and easy recipe for Passover.


This recipe is courtesy of Gourmet Kosher Cooking

Brisket Recipe Ingredients:

  • 2 medium shallots, minced
  • 2 cloves garlic, minced
  • 4  teaspoons chili powder
  • 4  teaspoons smoked paprika or Hungarian paprika
  • 2  teaspoons ground cinnamon
  • 2  teaspoons oregano
  • 1  teaspoon kosher salt
  • 4  pounds first-cut brisket
  • ¼ cup red wine
  • 1  cup chicken stock
  • 1  14-ounce can diced tomatoes
  • ¼  cup packed dark brown sugar
  • ¼  cup cider vinegar


  1. Combine shallots, garlic, chili powder, paprika, cinnamon, oregano and salt in a small bowl. Rub into both sides of meat. Set the meat in a 9-by-13-inch baking dish, cover and refrigerate for at least 8 hours or overnight.
  2. Pour wine and stock over the meat. Cover the pan with foil and set aside at room temperature while the oven heats to 350°F.
  3. Bake the brisket, covered, for 2 hours. Meanwhile, blend tomatoes, brown sugar and vinegar in a large blender or food processor until smooth.
  4. After 2 hours, pour the tomato mixture over the meat; continue baking, covered, until fork-tender, basting with pan juices every 30 minutes, for about 1 1/2 hours more.
  5. Remove the meat from the sauce. Let rest for 10 minutes; then slice against the grain. Skim the fat from the sauce in the pan; pour the sauce over the meat and serve.

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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


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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Low-Fat Grilled Turkey Kibbeh for Thanksgiving

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

Low-Fat Grilled Turkey Kibbeh for Thanksgiving

1 Comment 22 November 2013

“Who knew kibbeh could be grilled? This Turkish recipe is a healthy alternative to fried kibbeh torpedoes and is really delicious. These are easy to make – all of the ingredients are mixed together and formed into a torpedo shape. I like using a medium or coarse grain bulgur for a crunchy exterior. These are also excellent made with ground beef or lamb. Serve with pita bread, Israeli salad or fatoush, and lemon wedges. I love this as an appetizer for a holiday lunch! Perfect  for your Thanksgiving menu! Lisa Ades”


Adapted from Food and Wine magazine

  • 1 pound ground turkey (*see note below)
  • 2 tablespoons extra-virgin olive oil
  • 1 cup medium or coarse grain bulgur, rinsed
  • 1/2 med. onion, finely chopped
  • 1 1/2 tablespoons all-purpose flour
  • 2 teaspoons kosher salt
  • 1 teaspoon ground allspice
  • 1 teaspoon ground cumin
  • 1/2 teaspoon Aleppo pepper (flakes, not ground)
  • lemons, cut into wedges

‘How to’ Create kibbeh

In a mixing bowl, combine the 2 tablespoons of olive oil, rinsed bulgur, onion, flour, salt, allspice, cumin and Aleppo pepper. Add ground turkey and mix well. Form the mixture into 1-by-3-inch “torpedoes”.

Grill for 5 minutes over moderately high heat, turning frequently on all sides until they are golden brown and cooked through.  You can also broil them.

Serve the turkey kebabs with pita bread warmed on the grill, salad and lemon wedges. Makes about 16. Serves 4.

* note:  This is not great with all white meat turkey – it will be very dry.

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Quick Sweet Potato Soup with Collard Greens and Jasmine RIce

hanukka recipes and tablesettings, kosher main dish recipes, kosher recipes, kosher soup recipes, kosher thanksgiving recipes, kosher vegetable recipes, shavuot recipes and ideas, Sukkot Recipes

Quick Sweet Potato Soup with Collard Greens and Jasmine RIce

4 Comments 22 October 2013

Last week I attended a cooking class at the Sephardic Community Center with Peter Berley,  former executive chef of Angelica Kitchen in NYC. His cooking style is based upon the macrobiotic way of eating that was SO popular in the 80’s and 90’s. He now still uses his skills to whip up quick and simple vegetarian meals, and we were so lucky to share some of his recipes and easy healthy  tips in the kitchen.

I especially loved his Sweet Potato Soup, so right after the class, I ran to buy some collard greens (which is supposed to be healthier for your digestive tract than steamed kale, mustard greens, broccoli, brussels sprouts, and cabbage- read more about collard greens HERE) and a jalapeño pepper. I already had a some coconut milk sitting in my pantry just begging to meet that can opener. The ginger, sweet potato and spices are regulars in my fridge. Within 20 minutes I had everything chopped and in the soup pot.

I also have a bag of Jasmine Rice has also been sitting on my kitchen shelf, and after hearing that rice may have arsenic leached within, I’ve been staring at it longingly waiting to hear any good news about poison in rice on CNN. Here’s another report link by ABC NEWS, (also please be educated and informed about  possibly avoiding rice cereals for infants). I decided to skip the Jasmine rice addition until the rice companies decide to literally clean up their act.

Anyways, the soup was piping hot within the hour, and it was just in time to be served with my Grilled Miso Salmon.

I hope that you get to try this recipe. It was SO delicious!  I was lucky enough to get a signed copy of  Peter Berley’s cookbook but you can get it on Amazon just in time for the holidays!

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Ingredients for the soup:

2 tablespoons extra-virgin olive oil
2 cups diced onion (about 2 medium)
2 teaspoons coarse sea salt or kosher salt
1 large sweet potato, peeled and cut into 1-inch chunks (about 4 cups)
3 garlic cloves, finely chopped
1 small jalapeño pepper with seeds, minced
1 tablespoon minced fresh ginger
1 teaspoon ground coriander
1/2 teaspoon turmeric
1 (14-ounce) can light coconut milk
1 small bunch collard greens, tough stems removed, and leaves cut in half along the rib, and then crosswise into 1/4-inch-wide strips.
1 lime, cut into wedges
1/2 cup roughly chopped cilantro, for garnish

Here is the brand of LITE coconut milk that Peter recommends:

1) In a medium saucepan over high heat, combine the rice, butter, and salt with 3 cups of water and bring to a boil. Stir the rice once, reduce the heat, and cover the pan. Cook until the water is absorbed and the rice begins to stick on the bottom, about 18 to 20 minutes. Let sit covered for 5 minutes. Fluff with a fork when ready to serve.
2) In a large saucepan over medium heat, warm the oil. Add the onion and a pinch of salt, and sauté until softened, for 3 to 4 minutes.
3) Add the sweet potato, garlic, jalapeño, ginger, coriander, and turmeric, and sauté for 2 minutes. Add 2 cups of water, the coconut milk, and 2 teaspoons of salt, raise the heat, and bring to a boil. Reduce the heat and simmer, covered, for 15 minutes.
4) Add the collard greens to the soup and simmer, uncovered, until tender, about 10 minutes. Add a bit of water if the soup is too thick.
5) Ladle the soup into 3 or 4 wide soup plates, and top with a spoonful of jasmine rice. Squeeze lime over all and sprinkle with cilantro.

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Olive Oil Roasted Tomatoes and Fennel with White Beans

kosher pareve recipes, kosher passover recipes,seder table Ideas, kosher recipes, kosher vegetable recipes, mothers day recipes, purim recipes, baskets, and decor, rosh hashanah and sukkot recipes, rosh hashanah pasta, salads, and lunch ideas, shabbat recipes, shavuot recipes and ideas

Olive Oil Roasted Tomatoes and Fennel with White Beans

No Comments 06 January 2013

Roasted Tomatoes and Fennel, The Jewish Hostess

Thank you Lauren Jemal for sharing this tasty roasted tomato, fennel, and bean salad. Looks SO good! Can’t wait to try it! Marlene

Olive Oil Roasted Tomatoes and Fennel with White Beans

  • 2 large fennel bulbs with fronds attached
  • 3/4 cup extra-virgin olive oil
  • 2 teaspoons coarse kosher salt, divided
  • 2 pints grape tomatoes or cherry tomatoes
  • 4 large fresh oregano sprigs
  • 3 large garlic cloves, thinly sliced
  • 1/4 teaspoon dried crushed red pepper
  • 1 teaspoon freshly ground black pepper
  • 2 15-ounce cans cannellini (white kidney beans), drained

Preheat oven to 425°F. Chop enough fennel fronds to measure 1/2 cup. Trim fennel bulbs and cut in half vertically. Cut each bulb in half  to 1/2-inch-wide wedges, leaving some ore attached to each wedge.
Heat oil in large ovenproof skillet over medium-high heat until very hot, about 3 minutes. Add fennel wedges in single layer; sprinkle with 1 teaspoon coarse salt. Cook until fennel begins to brown and soften, turning occasionally, 10 to 12 minutes. Add tomatoes, oregano, garlic, and crushed red pepper; sprinkle with 1 teaspoon coarse salt and 1 teaspoon pepper. Fold together gently.
Transfer skillet to oven. Bake fennel and tomatoes until soft, stirring occasionally, about 30 minutes. Mix in beans and 6 tablespoons chopped fennel fronds. Bake 5 minutes longer to heat through. Transfer mixture to large shallow bowl. Sprinkle with remaining chopped fronds. Serve warm or at room temperature.

Recipe Via

Bon Appétit

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Sweet and Crunchy Cinnamon Candied Almond Treats

hanukka recipes and tablesettings, kosher dessert recipes, kosher pareve recipes, mothers day recipes, purim recipes, baskets, and decor, shavuot recipes and ideas, Tu Bishvat Recipes and Table Settings

Sweet and Crunchy Cinnamon Candied Almond Treats

No Comments 26 November 2012

This past weekend, my kids decided to whip up their own Sunday afternoon snack via Google, and after some clicking away they found this cinnamon almond edible delight from Allrecipes.com. This concoction fit the bill because luckily we happened to have all of the ingredients stocked in the house. It gave me such pleasure to see them running around and grabbing  ingredients, because even though the kitchen was stating to look like hurricane Sandy hit, at least the TV was not the focus of the morning. 
We edited the recipe a drop and it was gobbled up!
Add this home made treat to your Hanukka gift giving list! Just wrap it up and add a Hanukkah gift tag!
celebrate hanukkah copy

Sweet and Crunchy Cinnamon Candied Almond Treats

  • 1 egg white
  • 1 teaspoon cold water
  • 3 cups whole almonds
  • 1/2 cup white sugar
  • 1/4 teaspoon salt
  • 1 1/2 teaspoon ground cinnamon
  • 1 teaspoon vanilla


  1. Preheat oven to 250 degrees F (120 degrees C). Lightly grease a 10×15 inch jellyroll pan.
  2.  Beat the egg white, make sure its beaten totally. I used an immersion blender in a small cup to make sure it was beaten well. Add water, and beat until frothy but not stiff. Add the nuts, and stir until well coated. Mix the sugar, salt, vanilla and cinnamon, and sprinkle over the nuts. Toss to coat, and spread evenly on the prepared pan.
  3. Bake for 1 hour in the preheated oven, stirring occasionally, until golden. Allow to cool, then store nuts in airtight containers.
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Winter Greens and Wild Rice Salad with Grilled Yams and Lime-Ancho Vinaigrette

kosher main dish recipes, kosher pareve recipes, kosher passover recipes,seder table Ideas, kosher recipes, kosher rice and pasta recipes, rosh hashanah pasta, salads, and lunch ideas, shavuot recipes and ideas, Sukkot Recipes

Winter Greens and Wild Rice Salad with Grilled Yams and Lime-Ancho Vinaigrette

No Comments 14 August 2012

I made this hearty salad last week as a side dish for a fish dinner, and it was delicious as well as very gourmet! I’m not sure where I bought Salad for Dinner
but the fresh combinations for these terrific salads really inspired me to make this dish. I highly recommend this cookbook!

 I would make this salad again for a Rosh Hashanah or Sukkot lunch. Let me know how you like it! Marlene


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Winter Greens and Wild Rice Salad with Grilled Yams and Lime-Ancho Vinaigrette:

  • 1 3/4 pounds (about 4 thin) dark-fleshed yams, well scrubbed
  • 3/4 cup wild rice
  • 1/2 teaspoon kosher salt
  • 2 celery ribs, sliced
  • 4 green onions, thinly sliced
  • 1/4 cup chopped fresh cilantro, plus more for sprinkling
  • 12 cups mixed pepper greens, such as arugula, mizuna, red mustard, and spinach
  • olive oil

Lime- Ancho Vinaigrette:

  • 1/4 cup freshly squeezed lime juice
  • 1 tablespoon honey
  • 1 teaspoon ancho chili powder
  • 1 heaping teaspoon ground cumin
  • 1 garlic clove crushed
  • kosher salt
  • 1/3 cup olive oil
  • 1/2 cup of parsley, chopped
  • whisk all ingredients
  • 12 cups mixed  greens, such as arugula, mizuna, red mustard, and spinach

Peel and cut the sweet potatoes in wedges.  Roast them with fresh chopped garlic, salt pepper and olive oil till tender. Or- you can grill them on a grill pan.

Bring the rice, 3 cups water, and salt to boil in a heavy medium saucepan. Reduce the heat to low and cover and simmer until the rice is tender and the liquid is absorbed, about 50 minutes. Transfer the rice to a medium bowl and let cool completely.

Add the celery, green onions, 1/4 cup parsley and 3 tablespoons of the vinaigrette to the wild rice while hot and stir well.

In a large bowl, toss the greens with 3 tablespoons of Lime-Ancho Vinaigrette. Divide the greens evenly among four plates. Spoon the wilde rice salad onto the center of each pile of greens, dividing evenly. Arrange the yams over the rice, dividing evenly. Spoon the remaining dressing over the yams. Sprinkle the salds with the remaining parsley and serve.

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Fish Fillets with Olives and Oregano

kosher fish recipes, kosher pareve recipes, kosher recipes

Fish Fillets with Olives and Oregano

No Comments 07 May 2012

Re-post from 2010- A classic!

A delicious easy weeknight recipe adapted by gourmet kosher cook Raquel Franco from http://www.epicurious.com. Thanks Raquel!

  • 4 (1 1/4-inch-thick) pieces white-fleshed skinless fish fillets, such as halibut (6 oz each)
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 tablespoons extra-virgin olive oil
  • 4 very thin lemon slices
  • 1/2 cup dry white wine
  • 1/3 cup pitted brine-cured green olives such as picholine, halved lengthwise (2 oz)
  • 1 to 1 1/2 teaspoons fresh lemon juice
  • 2 tablespoons finely chopped fresh oregano or 3/4 teaspoon dried oregano, crumbled
  • Special equipment: a 2 1/2-qt shallow ceramic or glass baking dish
  1. Put oven rack in upper third of oven and preheat oven to 450°F.
  2. Pat fish dry and sprinkle with salt and pepper. Heat 1 tablespoon oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sear fillets, skinned sides down, until browned well, 3 to 4 minutes. Transfer, seared sides up, to baking dish (reserve skillet), then top each fillet with a slice of lemon.
  3. Add wine to skillet and bring to a boil, scraping up any brown bits. Boil 30 seconds, then pour around fish. Scatter olives around fish and bake, uncovered, until fish is just cooked through, 8 to 12 minutes.
  4. Transfer fish to a platter, then whisk lemon juice, oregano, and remaining 2 tablespoons oil into cooking liquid in baking dish. Season sauce with salt and pepper and spoon over fish.

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Fish Fillets with Olives and Oregano | The Jewish Hostess

Yummy Hanukka Cupcakes!

hanukka recipes and tablesettings, holiday table settings, kosher dessert recipes

Yummy Hanukka Cupcakes!

No Comments 05 December 2011


Thank  you Esther  Chrem of  “Cupcake Wars” for sharing your Hanukah recipe for  jelly filled cupcakes! Being a judge at cupcake wars I was gained about 10 pounds tasting all the cupcakes, and I kid you not! These Hanukka cupcake were delicious!!!!  A secret Hanukkah tip from Esther- lightly fry each donut in a pan before serving!!!

Enjoy! Marlene

Jelly Donut Cupcakes for Hanukka

Makes approximately 12 cupcakes.

  • 1 cup soy milk
  • 1 teaspoon apple cider vinegar
  • 2 tablespoon cornstarch
  • 1 1/2 cups flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/3 cup canola oil
  • 3/4 cup plus 2 tablespoons sugar
  • 2 teaspoons vanilla extract
  • 1/3 cup raspberry, strawberry, or grape jam
  • 2 tablespoons powdered sugar

Preheat the oven to 350 F (175 C) and line a cupcake tin with paper liners. In a mixing cup, combine the soymilk, vinegar, and cornstarch and set aside.
In a large mixing bowl, sift together the flour, baking powder, baking soda, nutmeg, and salt. Create a well in the center of the flour for the wet ingredients and mix gently.
Fill the liners 3/4 full with batter. Place a heaping spoonful of jam into the center of each cupcake, being careful not to overfill. The jam will sink into the bottom of the cupcake during baking.
Bake cupcakes for 21 to 23 minutes. Cool them completely on a wire rack, and then set uncovered overnight in a cool, dry place. This will make the tops slightly crispy, like a donut crust. Using a sifter, sprinkle the donuts with powdered sugar and serve with coffee.
Recipe courtesy of  http://www.vegnews.com/

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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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Apricot Almond Cookies with Amaretto Icing

kosher dessert recipes, kosher recipes, rosh hashanah desserts

Apricot Almond Cookies with Amaretto Icing

1 Comment 15 September 2011

Thank you Paulina for this gourmet and beautiful cookie recipe! Check out Paulina’s gorgeous handmade agate napkin rings HERE. They are magnificent for your holiday table!

How stunning is this blue agate napkin ring? Available in tons of colors!!

click HERE for Paulina Ashkenazi Designs Facebook Page

by Paulina Ashkenazi

  • 1/2 cup (1 stick) unsalted butter or margarine , at room temperature
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon salt
  • 1 large egg
  • 1 1/4 cups all-purpose flour
  • 1/2 cup dried apricots, coarsely chopped
  • 1/4 cup slivered almonds, toasted


  • 1 ¾ cup confectioners’ sugar
  • 5 to 7 tablespoons almond flavored liqueur (recommended: Amaretto)
  • ¼ teaspoon almond extract

Preheat the oven to 350 degrees F. Line 2 heavy baking sheets with parchment paper.

For the Cookies:

  1. In a large bowl, beat the butter, sugar, vanilla, cinnamon, and salt with an electric mixer until light and fluffy, about 2 minutes. Beat in the egg. Stir in the flour until just blended. Mix in the apricots and almonds.
  2. Transfer the dough to a sheet of plastic wrap and shape into a log, about 12-inches long and 1 1/2-inches in diameter. Wrap the dough in the plastic and freeze for 2 hours. At this point log may be kept in freezer for up to a month. .
  3. Cut the dough log crosswise into 1/4 to 1/2 inch-thick slices. Transfer the cookies to the prepared baking sheets, spacing evenly apart. Bake until the cookies are golden around the edges, about 15 minutes. Transfer the cookies to a wire rack to cool completely before icing.

For the Icing:

  1. Place the confectioners’ sugar in a medium mixing bowl. Gradually whisk in the almond flavored liqueur and extract, until the mixture is of drizzling consistency.
  2. Place the wire rack over a baking sheet. Spoon icing into a zip top plastic bag and snip small piece off corner, drizzle icing over cookies, allowing any excess icing to drip onto the baking sheet. Allow the icing to set before serving.


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Crunchy Wasabi-Crusted Fish with Red-Cabbage Slaw

kosher fish recipes, kosher recipes, shavuot recipes and ideas

Crunchy Wasabi-Crusted Fish with Red-Cabbage Slaw

1 Comment 22 August 2011

Thank you Raquel Franco for sharing your delicious gourmet kosher fish dinner recipe with us!

“This recipe  with wasabi  is delicious ‘n not too spicy.

Perfect change for an end of summer dinner!”

by Raquel Franco

For Wasabi Crusted Fish:

  • 4 (3/4- to 1-inch-thick) skinless white-fleshed fish fillets, such as Pacific cod or halibut (6 oz each)
  • 1/2 teaspoon salt
  • 1 teaspoon wasabi paste (from a tube)
  • 1/2 cup mayonnaise
  • 1 to 1 1/4 cups panko (Japanese bread crumbs)

For Slaw:

  • 1/4 cup distilled white vinegar
  • 1 teaspoon sugar
  • 1/2 teaspoon dry mustard
  • 3/4 teaspoon salt
  • 1 seedless cucumber (usually plastic-wrapped)
  • 8 oz shredded red cabbage (4 cups; from a 10-oz package)
  • Accompaniment: pickled ginger (sushi ginger)

Prepare fish: Put oven rack in upper third of oven and preheat oven to 400°F. Line a shallow baking pan with foil.

  1. Pat fillets dry, then arrange in baking pan. Sprinkle salt all over fillets. Stir together wasabi paste and mayonnaise in a bowl, then spread tops of fillets with half of mayonnaise and sprinkle with half of panko. Turn fillets over and spread with remaining mayonnaise, then sprinkle with remaining crumbs.
  2. Bake until fish is just cooked through, 12 to 16 minutes, then broil 4 to 6 inches from heat until crumbs on top are golden brown, 1 to 2 minutes.
  3. Make slaw while fish bakes: Stir together vinegar, sugar, mustard, and salt in a bowl until sugar is dissolved. Halve cucumber lengthwise, then thinly slice. Add to dressing along with cabbage and stir to coat. Serve slaw alongside fish.



image via http://www.healthypopulation.com

this recipe is from epicurious.com



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Whole Wheat Pumpkin-Spelt Bread

kosher bread recipes, kosher dessert recipes, kosher pareve recipes, kosher recipes, kosher thanksgiving recipes

Whole Wheat Pumpkin-Spelt Bread

1 Comment 10 August 2011

Pumpkin season is not over!

Try this delicious Pumpkin spelt bread when you are on the run on a cold winter’s day. Pumpkin is another member of the squash family and contains lots of fiber, vitamin A, vitamin C, Carotenoids, and a host of other health benefits.

Thank you Paula Shoyer, author of the brand new bestselling cookbook The Kosher Baker!

Serves 12 to 15

Spray oil containing flour or spray oil plus 2 tablespoons flour for greasing and flouring pan

Kosher Recipe Ingredients

  • ½ cup canola oil
  • ¾ cup sugar
  • ¼ cup honey
  • 1 cup canned pumpkin purée (not pumpkin pie filling)
  • 1 teaspoon pure vanilla extract
  • 2 large eggs
  • 1 cup all-purpose flour
  • ½ cup whole wheat flour
  • ½ cup spelt flour
  • ½ teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • ½  teaspoon ground cloves
  • ½ teaspoon fresh ground nutmeg

Directions for this Kosher Recipe

  1. Preheat the oven to 350°F. Grease and flour a Bundt or tube pan.
  2. In a large bowl, beat the oil, sugar and honey with a stand or hand-held electric mixer on medium-high speed until mixed. Add the pumpkin purée and beat again.
  3. Use a silicone spatula to scrape down the bowl. Add the vanilla and eggs and mix well. Add the white, wheat and spelt flours, salt, baking powder, baking soda, cinnamon, ginger, cloves, and nutmeg.  Mix all the ingredients together. Use a silicone spatula to scoop the batter into the pan and then smooth the top.
  4. Bake for 45 minutes, or until a skewer inserted comes out clean. Let cool for 10  minutes in the pan and then turn out onto a rack and let cool completely.  Store covered in plastic at room temperature for up to five days or freeze wrapped in plastic for up to three months.

Paula Shoyer

Paula’s Parisian Pastries

www.paulaspastry.com www.kosherbaker.blogspot.com


About Paula Shoyer

Paula Shoyer is a pastry chef who owns and operates Paula’s Parisian Pastries Cooking School in Chevy Chase, Maryland.  She received her pastry diploma from the Ritz Escoffier Ecole de Gastronomie Francaise in Paris, France in 1996.   Paula Shoyer is the author of The Kosher Baker: 160 dairy-free desserts from traditional to trendy (Brandeis University Press, August 2010). Paula Shoyer is the editor of two popular Kosher cookbooks: Kosher by Design Entertains and Kosher by Design Kids in the Kitchen.

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Crunchy Taco Salad by Chef at Home Cookbook

kosher pareve recipes, kosher recipes, kosher salad recipes, kosher vegetable recipes, rosh hashanah pasta, salads, and lunch ideas, shavuot recipes and ideas, Sukkot Recipes

Crunchy Taco Salad by Chef at Home Cookbook

No Comments 15 May 2011

Last Shabbat I made a crunchy, colorful chopped taco salad inspired by my favorite  new gourmet kosher cookbook, Chef At Home published by the Magen David Yeshivah PTA. If you haven’t heard about this new 400 page kosher cookbook yet, than make sure you order a copy soon from Yvonne Franco . Once you have it in your kitchen, you wont be able to cook a meal without it!

Add this healthy new salad to your holiday lunch menu. Its a great change from the traditional boring salads that we’ve gotten used to.

For this healthy kosher recipe, I used healthy organic tacos from Omni Health located on avenue U in Brooklyn. I also added fresh chopped jicama which adds a delicious low calorie crunch to the mix.



  • 1 head romaine chopped
  • 2 small ripe tmatoes
  • 2 cucumbers
  • 1 red onion chopped
  • 1 can chickpeas
  • 1 can red kidney beans
  • 1 avocado cubed
  • 2 corn on the cob, steamed and shucked
  • jicama cubed into small pieces
  • several tacos, toasted and broken into 1″ pieces


  • 1 teaspoon Dijon mustard
  • 1/2 cup of olive oil
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon sugar or Splenda
  • 1-2 teaspoons of cumin
  • juice of one lemon
  • juice of one lime
  • 1 teaspoon of garlic, crushed
  • 1 teaspoon light mayonnaise
  • salt and pepper

Directions for this Kosher Recipe

  1. In a large serving bowl combine all ingredients except for taco chips.
  2. Blend salad dressing ingredients
  3. Pour and toss
  4. Top with taco chips and serve.
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Low- Fat Fresh Salmon Burgers

kosher fish recipes, kosher recipes, shavuot recipes and ideas

Low- Fat Fresh Salmon Burgers

1 Comment 11 May 2011

On nights when some of the  kids really want meat or barbeque, I like to make this salmon burger recipe when the rest of us want something light. Double the recipe to make about 12 burgers. Try making them mini and serve them with mini whole wheat challah rolls!
Kosher recipe ingredients:
  • 1 pound salmon fillet, skin removed, cut into chunks
  • 1/4 cup chopped shallots
  • 2 teaspoons Dijon mustard
  • 1 1/2 teaspoon fresh lemon juice
  • 2 egg whites
  • 1/2 cup plain breadcrumbs (I use whole wheat Panko crumbs)
  • 2 tablespoons chopped parsley
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • dash of tabasco sauce- optional
  • 2 teaspoon olive oil

Directions for this kosher recipe:

1. Cut the salmon into large chunks, and put about a quarter of it into the container of a food processor, along with the mustard. Turn the machine on, and let it run – stopping to scrape down the sides if necessary – until the mixture becomes pasty.

2. Add the shallots and the remaining salmon, and pulse the machine until the fish is chopped and combined with the puree. No piece should be larger than a quarter inch or so; be careful not make the mixture too fine.

3. Combine chopped salmon, egg whites,  1/4 cup shallots, breadcrumbs, remaining 1 tsp mustard, salt and pepper and optional tabasco sauce in another bowl; mix well; watch the video above to learn the perfect way to shape salmon burgers so that they don’t fall apart and so that you don’t have to touch the salmon with your bare hands.

4. Shape into eight 3-inch-round patties. Heat oil in a large nonstick skillet over medium heat. Cook salmon cakes until bottom is golden, about 6 minutes; flip and cook until golden, 5 minutes more. Serve with sliced tomato, mustard, your favorite whole wheat bun and salad with vinaigrette.

adapted from http://www.epicurious.com/



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Win a Free Copy of Persian Food From the Non-Persian Bride!

breakfast recipes, kosher dairy recipes, kosher recipes

Win a Free Copy of Persian Food From the Non-Persian Bride!

26 Comments 07 May 2011


Subscribe HERE and win a FREE COPY of the new gourmet kosher cookbook, Persian Food from the Non Persian Bride. Winner must be subscribed to our list. Winner chosen at random. Tweet, Facebok comment, and comment below for 3 chances to win!

1.Comment below ” I would love to win Persian Food from the non-Persian Bride,” and/or

2.Click the retweet button below and then comment below “I retweeted to win a free copy of #Persian Food from the Non-Persian Bride.”

3-Click HERE and comment on our Facebook Page ,  “I want to win a FREE copy of Persian Cooking from the Non-Persian Bride”

Meet my new friend Reyna Simnegar, author of the new bestselling cookbook Persian Food from the Non Persian Bride. Reyna’s amazing background is bone-chilling. Growing up in Caracas, Venezuela, she was raised as a Catholic, and went to Catholic school.  Being an inquisitive young girl, she was able to slowly pick up silent clues to her family’s past.

“Growing up in this bewildering environment made me question authority even more. Sometimes I would stare at the nuns at school and ask myself, Why are you dressed like this? What do you have that makes you spiritually closer to God than me? How do you know what God wants from you? What kind of mother would you have been? I needed answers to my questions. I needed to know there was a way to reach closeness to God without having to become like them. I needed freedom to talk to God directly. I needed truth.”

After meeting her future husband, a Persian Jew, they both continued on their quest to find their roots. Along the way, she picked up her husband’s family’s Persian cuisine, which lead her on a path to being a sensational cookbook author.

Read the details about Reyna’s amazing awakening to her Jewish roots HERE.

Yogurt with Spinach and Mint

Borani Esfanaaj by Reyna Simnegar

This is my favorite dairy Persian dish! It is just so easy to make  for Shavuot and so delicious! I feel so healthy when I eat this dish. It is obviously a lot more convenient to make if you already have frozen spinach in the freezer! Spinach can be hard to clean and check for insect infestation, so make sure to get the kosher frozen kind, such as Bodek brand.

Kosher recipe ingredients:

  • 2 cups onions, finely chopped
  • 2 garlic cloves, pressed or finely minced
  • 3 tablespoons canola oil
  • ¼ teaspoon turmeric
  • 1 (16-ounce) package frozen chopped spinach, defrosted and drained
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 2 cups low-fat plain yogurt

Directions for this kosher recipe:

1. In a small saucepan, fry onions, turmeric, and garlic in oil until slightly golden (about 10 minutes).

2. Add spinach, salt, and pepper and cook for additonal 5 minutes, mixing well. Set aside to cool.

3. Once cooled, add the yogurt and mix well.

4. Serve in a bowl and decorate with fresh or dried mint. This dish is absolutely delicious accompanied by lavash bread , healthy crackers, or pita chips.

Subscribe HERE and comment below  to win a FREE COPY of Persian Food from the Non Persian Bride. Winner must be subscribed to our list. Winner chosen at random.

Click here to buy Persian Food from the Non Persian Bride.





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