Tag archive for "Thanksgiving"

Miriam’s Healthy Low Fat Pumpkin Muffins

kosher dessert recipes, kosher recipes, kosher thanksgiving recipes

Miriam’s Healthy Low Fat Pumpkin Muffins

No Comments 20 November 2013

 

image via http://kisi.smugmug.com/photos

Miriam Kairey is officially our Thanksgiving Hostess ever since she became famous for her how to roast the  Perfect Turkey  with Cranbery Relish Recipe! I gobbled these muffins at Miriam’s home while she hosted an entire film crew as we interviewed several more of our community’s elders for The Sephardic Heritage Museum. These pumpkin muffins were perfect as an early morning breakfast with piping hot coffee! Thank you Miriam! Marlene

“Hi Marlene!

I baked these hearty lowfat muffins yesterday  It is an original recipe (I made it up myself). This recipe is designed to take advantage of fresh pumpkin in season.  It is a healthy on-the-go breakfast or school snack. Pop them in the freezer and warm them up on a cold winter morning! Miriam”

How to make your own Pumpkin Puree:

  •  1 4lb organic pumpkin

Heat oven to 350.  Poke a few holes in pumpkin with a knife.  Place on a parchment lined baking tray.  Bake until soft to touch, about 1 ½ to 2 hrs.  Remove from oven, Peel off loose skin, and put in colander to drain off excess moisture.  When cool, peel, slice open and remove stringy center.  Reserve seeds for roasting. Chop pulp into cubes and puree in food processor.

Low Fat Pumpkin Muffins:

  • 1 cup flour
  • 2/3 cup white whole wheat flour*
  • 2 heaping Tbs. ground flax seeds
  • 1 cup sugar
  • ½ tsp. each cinnamon and nutmeg
  • 1 tsp. baking powder
  • ½ tsp. baking soda
  • ¼ tsp. salt
  • ½ cup greek yogurt
  • 2 eggs, lightly beaten.
  • 1 ¼ cup pumkin puree (or equivalent canned)

*a mild tasting wheat flour, available under the King Arthur or Trader Joe brands

Heat oven to 350.  Spray a 12 muffin tin with Pam.  In a mixing bowl combine flours, flax seeds, sugar, spices, baking powder, baking soda and salt.  In another bowl mix yogurt, eggs and pumpkin.  Combine wet and dry ingredients and pour evenly into muffin tin.  Bake for about 18 minutes or until top of muffin springs back when touched.

Parve Pumpkin Banana variation:  Omit greek yogurt. Use ¾ cup sugar instead of 1 cup.  Use 1 cup of pumpkin puree instead of 1 ¼ cup.  Add 1 thoroughly mashed overripe banana to wet ingredients.

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Orange Rosemary Garlic Roast Turkey Recipe by Vera Levy

kosher main dish recipes, kosher meat recipes, kosher recipes, kosher thanksgiving recipes, rosh hashanah roast , lamb, and brisket recipes, shabbat recipes, Sukkot Recipes

Orange Rosemary Garlic Roast Turkey Recipe by Vera Levy

No Comments 18 August 2013

 Thank you Vera Levy for sharing this Thanksgiving turkey recipe via Instagram.

I love the combination of flavors and I’m sure it gets even better if it sits in the fridge with the marinade from day before.Dear Hostesses- Comment below with any turkey roasting suggestions! Marlene

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“Thanksgivukkah” Table and Decor-Syrian Style!

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“Thanksgivukkah” Table and Decor-Syrian Style!

4 Comments 19 June 2013

 

Thanksgivukkah, Tahanksgiing, Hanukka Table Decor, 1

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Dear Hostesses,

In case you haven’t heard, the new code word for the next huge family get together is “Thanksgivukkah”. This year, in a rare alignment of calendars, Hanukka and Thanksgiving fall on November 28, 2013. Astronomers say that we won’t see this occurrence again till the year 79,811 so  I decided  to make a big deal out of this menorah/pumpkin  shidduch (or buzzrah  as they say in Arabic) by re-creating  a Syrian Jewish Hanukka table with a twist  of Thanksgiving thrown in.  Some may say that this American/Jewish holiday connection is pure coincidence, but I’m thinking that there is a greater cosmic connection that’s just waiting to be blogged about.

As Jews in America,  we are very grateful to be able to celebrate our holidays publicly without fear of being persecuted. Just the fact that we can honor the mitzvah of lighting the menorah at the front window to shout out the 8 day miracle of Hanukka is reason enough to bring out our finest china and table decor to honor our peaceful place in Jewish history. For that reason alone, we should all proudly acknowledge and celebrate Thanksgiving.   As a Sephardic Jew living in America I now understand that we are a minority of Jews residing within a minority of the larger Ashkenazi Jewish population. When our community first arrived on these shores in the 1900’s, they were quickly swept up in the wave of fellow immigrants that had also fled for a better life in the U.S.A.. Fast forward one hundred years,  the Syrian Jewish culture readily absorbed many delicious flavors from their surrounding American and Ashkenazi Jewish neighbors while still retaining the pride of their homeland. It’s no wonder I received this email from Rina Kassab who wrote,

“Hi Marlene, in Syria we had no idea what Sufganiyot is! We made Atayef with Ricotta (lebeh) and Walnuts (joz). My Atayef are ready to freeze fresh for Hanukka!
Hope u like!”

I then decided to skip the Sufganiyot and  create a Syrian style Hanukka table sweetened with a tray of sweet chopped nut filled Atayef and drizzled with shirah- a thick rose water syrup freshly made by Rina. Rina told me that on Hanukka in Syria, the Jewish women prepared 8 small glass cups that were filled with half water/half oil and then inserted a handmade wick within each one. (Whaaaat? No Jonathan Adler Menorot?)

And guess what? In Syrian, NO GIFTS were given on HANUKKA!  Gift giving was reserved for Purim!  I wonder if the Ashkenaz Jews had the tradition of eight surprise filled nights way back in the old country. Comment below if anyone you know has the answer! (Hmmm…. why do I suspect that gift giving during December in our great U.S of A evolved into a fabricated American marketing spending scheme…)

I also added in an extra candle that is lit every year by Syrian Jews whose ancestors fled Spain during the expulsion by King Ferdinand and Queen Isabella in 1492. Expelled on Tisha B’Av over 500 years ago, several Jewish families wandered for months until they stumbled upon the Syrian community of Aleppo, Syria some months later on  Hanukka eve. So grateful were this group of exiles to finally find a homeland that they lit an extra candle to commemorate this miracle. To this day many Syrian Jewish families still light an extra candle on Hanukka, some knowing the story of their wandering ancestors, and some just  following this custom by tradition without really understanding why the extra candle is illuminated.

Enjoy my “Thanksgivukkah” table! Flowers and pumpkin menorah designed by Marzan Flowers.

Photos by the talented Morris Gindi of morrisgindiphotography. Call Morris for weddings and special events! Product and architectural shoots. Check out his website HERE and Instagram feed HERE.

Thanksgivukkah 19{‘

Modern Silver Hanukka Menorah by Parci Parla in Brooklyn. Call Sherri at ((347) 587-5179 for pricing.

Orange roses  by Marzan Flowers (917)406-6259.

Thanksgivukkah, menorah,  Sephardic,Hanukkah 20

Note the extra candle lit! (Want to know why? Read it above)

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Dreidels filled with a scooped out and silver sprayed pumpkin by Marzan Flowers. Silver tray by Christofle.

Personalized napkins by ipersonalize.(Call or text Joy  718-490-7063 for more options)

 

Thanksgivukkah7

Custom Hanukka Straws by personalize. Call or text Joy (718)490-7063 for all of your tabletop personalizationClick here for more personalization ideas!

Blue trimmed linen napkin and blue and white Ikat tablecloth by Tabletoppers- Call or text Michelle at (646)258-0929

Custom Hanukka Place cards  with exotic blue feathers by Karens Invitations. Call Karen at (718) 339-1929

Thanksgiving Rooster Cupcake Topper by Kitchen Caboodles. Call Helen at (917)691-4599

 

Thanksgivukkah, Sephardic Hanukkah, Atayef, 17

Although I was really doing great on my diet, I didn’t even flinch when the photo shoot was over and I was able to eat an entire Atayef without a drop of guilt. My grandmother used to make these sweet crunchy treasures and each bite was worth every single calorie. Thanks Rina!!!

Thanksgivukkah 6

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This fantastic silver sprayed pumpkin  menorah was designed and hand crafted by Yuval and Ina Marzan of Marzan Flowers.

Call them for your festive events, holiday tables and hostess gift arrangements at (917)406-6259.

Love this IKAT blue and white table topper by Tabletoppers- Call or text Michelle at (646)258-0929

Thanksgivukkah 4 Thanksgivukkah 5    Thanksgivukkah 8

 

 

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Delicious Hanukka cake  with Pumkins on top(!!!) designed by Rachel Benun of Flour Power. Call Rachel for your next special event! (917)881-2428

Lucite cake knife by Parci Parla (347)587-5179

 

Thanksgivukkah 12 Thanksgivukkah 14

Gorgeous multi layered wrapped gift cake by callmecookie1! Call Latifah at (347)536-9361

Wine Decanter by Pampaloni

Thanksgivukkah 16

Cake detail by  by callmecookie1! Call Latifah at (347)536-9361

Thanksgivukkah, Hanukka Cake, 15

Hope u enjoyed! XoXo

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CHANEL Inspired Table Setting at the Deal, N.J SBH Community Cancer Center Fundraiser

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CHANEL Inspired Table Setting at the Deal, N.J SBH Community Cancer Center Fundraiser

1 Comment 27 April 2013

 

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This past summer, Millo and Sam Haddad hosted the annual Table Set Go competition benefitting the SBH Morris I. Franco Community Cancer Canter in the seaside town of Elberon, N.J.

The Community Cancer Center is a tremendous resource for so many families in our community. Please watch the video above for amazing inspiration that may be of value to share with someone you know. For confidential assistance or any questions that you may have, please call the Community Cancer Center at (718)787-1800.

At the Table Set Go Event of 2012, several teams of talented and creative women competed to win the title of “Most Creative Table” by the well known queen of dessert bars, Amy Atlas.

The first dazzling table of the day, was styled by Robin Braca, Rachel Khafif, and Jill Khafif. This ladies tea, inspired by the one and only Coco Chanel, got oohs and ahhhs from all the women who flocked over to this classic setting. Upon first glance, you would think that this million dollar look cost a bundle, but when I interviewed these pretty ladies, I was so pleasantly surprised to hear that the white ceramic dishes were purchased from Marshalls, and the inexpensive chargers were from Macy’s. They didn’t hold back their table setting secrets as they described how they beaded  pearls by Bead World one by one to border each charger, and sewed each napkin ring individually with camellias from M and J Trim in Manhattan. They even effortlessly pressed pearls into rolled fondant to create a cake that Coco herself would have been proud to put on her plate!

Flatware – by Diane Von Furstenburg from Neiman Marcus.

Stay tuned for a new peek at another table setting from the event every week!

Rebecca Cohen, Rebecca Esses, Sam Haddad, Millo Haddad, Amy Atlas, Nancy Sutton, Sonia Didia

Rebecca Cohen, Rebecca Esses, Sam Haddad, Millo Haddad, Amy Atlas, Nancy Sutton, Sonia Didia

 

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How to Roast a Perfect Turkey with Fresh Cranberry Relish- Recipe by Miriam Kairey

kosher chicken recipes, kosher main dish recipes, kosher meat recipes, kosher passover recipes,seder table Ideas, kosher recipes, kosher thanksgiving recipes, Passover Recipes, rosh hashanah and sukkot recipes, rosh hashanah chicken recipes, Sukkot Recipes

How to Roast a Perfect Turkey with Fresh Cranberry Relish- Recipe by Miriam Kairey

1 Comment 26 February 2013

 

 

 My friend Miriam Kairey can not only professionally trace your family history back at least ten generations, but she can also teach us all how to roast the perfect kosher turkey for Thanksgiving. She is a gourmet cook and is author of the  cookbook Positively Passover. She makes Syrian “kaak” regularly and is committed to preserving the art of cooking  Syrian Jewish Cuisine. Although Thanksgiving turkey is not exactly a Syrian main dish, Miriam has perfected her turkey roasting technique and I asked her to share it with all of us Jewish Hostesses! Thanks Miriam!!

“Thanksgiving is a big deal in the Kairey house.  It is a great opportunity to invite family and friends who live too far to walk over on Jewish Holy Days.  On this day we set aside the rich culinary tradition of the Syrian Jews in favor of delicious dishes that are quintessentially American.  The key to capturing the essence of these flavors is to use an abundant supply of fresh herbs including parsley, sage, rosemary and thyme, just like the Simon and Garfunkel song.

There is no shortage of  Thanksgiving recipes on the web. Besides The Jewish Hostess, I also recommend Martha Stewart as a reliable source.  Just be sure to add plenty of chopped parsley and sage leaves to your stuffing, and sprinkle rosemary leaves on top of your sweet potatoes before cooking.  Reserve the stems to use when making turkey stock.

When it comes to roasting a succulent turkey, twenty years of trial and error have made me an expert.  My recipe combines the flavors of garlic and thyme, but neither overwhelm the delicious taste of the bird.  If you do not already have one, invest in a large roasting pan with cover (check out Granite Ware 18-Inch Covered Oval Roaster from Amazon.)
A foil roaster will deliver a turkey that takes longer to roast and is drier.  Make sure you have a meat thermometer (check out Taylor Elite 602 Meat Roasting Thermometer from Amazon).

Taylor Elite 602 Meat Roasting Thermometer

Take the turkey out of the oven the minute it is cooked, otherwise the breast dries out and shreds when you try to carve it.

If you purchase a frozen turkey, put it in the fridge to defrost on Sunday or Monday, clean and season it on Wednesday,  and it will be ready to stuff and roast on Thanksgiving day.

Enjoy! Miriam.”

Roast Turkey

  • 12 to 16 lb turkey
  • 1 ½ heads garlic cloves peeled
  • 2 Tbs. Paprika
  • 1 Tbs. kosher salt
  • ½ tsp black pepper
  • 3 to 4 Tbs. Oil
  • 4 Onions sliced into discs
  • 7 bay leaves
  • Large bunch fresh Thyme, leaves attached to stems
  • You will also need:
  • Roasting bag
  • Roaster with cover
  • Meat thermometer
  • Turkey baster

The day before Thanksgiving, make a paste of garlic, paprika, salt, pepper and oil in a food processor .  Rub completely over turkey inside and out.  Lift the skin on the breast and rub the paste underneath the skin directly onto the breast.  Tuck several bay leaves under skin as well.  If turkey is not completely defrosted yet don’t worry.  Put turkey in an oven bag and scatter remaining bay leaves, onion and thyme (stems included) all around the bird.  Close bag and refrigerate overnight.

Thanksgiving  day heat oven to 325.  Calculate 20 minutes per pound, and you will arrive at the approximate roasting time.  Then you can decide what time you need to put the turkey in the oven.  With turkey still in bag place stuffing inside the cavity of turkey.  Twist bag closed put in roaster and cover.  It cover does not close completely its ok, because the turkey is in a bag.

Once roasting is well under way,  I remove turkey from oven every 20 minutes or so, unwrap the bag, and baste turkey. About 1 hour from finish time I cut away the bag so the turkey can get a golden brown color.  Now you will want to start checking the temperature by inserting meat thermometer between the thigh and breast, but not touching the bone.  When temp reaches 165, remove bird from oven.  It will continue to cook even after leaving oven.  Discard Thyme.  Wait 20 minutes, carve and serve immediately.

 

Serve with fresh Cranberry Relish:

  • 12 oz fresh cranberries
  • 1 navel orange, peeled
  • 1 c. sugar
  • 2 Tbs. fresh ginger, grated.

Place all ingredients in food processor and pulse until finely chopped.  Do not puree.

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12 Last Minute Easy Thanksgiving Decor Tips to Spruce Up Your Holiday Table

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12 Last Minute Easy Thanksgiving Decor Tips to Spruce Up Your Holiday Table

No Comments 20 November 2012

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Dear Hostesses,
Here’s a couple of sparks of inspiration
to release the creative genius that’s been
hiding under the sudsy dinner dishes.
Enjoy your bountiful Thanksgiving table!
Remember to send me your  table pics!
I’d LOVE to feature them on The Jewish Hostess.
Happy Thanksgiving!
XoXo
Marlene
marlene (at) thejewishhostess.com
1- You don’t have to be Picasso to create this turkey!
  a- Just show the kids this pic.
  b- Help them with the slicing.
  c- Let them arrange!
2- Have your local fruit man cut a nice sized pumpkin in half, scoop out the seeds,
fill the hole with water,
get some rustic themed flowers,
and you’re done!
3-  Dig up some orange, green, yellow and
brown construction paper, get some kid safe scissors,
and let the kids figure out the rest!
4- Your local fruit store should have some gorgeous mini squash and pumpkins.
Tie them with raffia or craft wire and
use on each place setting and arrange as  your centerpiece.
5- Using a sharp coring knife, carve a  hole the to insert your tea lights, and voila!
6- Use fresh autumn vegetables as your votives.
Its a little more time consuming but your guests will be
very impressed!
7- Leaves and  MOST objects that adorn your front steps
can make a plain napkin come alive with your holiday theme.
8- Nothing like a little glitz to glamour up a
traditional rustic Thanksgiving table decor!
9- Dig up last year’s Hanukka candles
and mix them into your Thanksgiving centerpiece. Who would ever think that they
could look this good?

Source: bhg.com via TheJewishHostess on Pinterest

10- Muffin tins??? YES!!! With a little imagination, ANYTHING GOES!!!!
11 -Any rustic themed kraft paper or wrapping paper can be
transformed into the base for your  centerpiece in a cinch!
12- Party favors are always a hit with adults and kids alike!
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How to Capture the Joyful Holiday Moments in a Snap!

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How to Capture the Joyful Holiday Moments in a Snap!

2 Comments 30 October 2012

 Thank you Gladys Hedaya for insights into capturing those fleeting glorious Jewish holiday dinners! It always seems that we prepare our meals forever and then its over in a flash. I love Gladys’s photo tips! Check out her new website Picsaloo.com for more ideas and ways to keep the memories in our hearts and on our bookshelves for many years to come! It’s time to start thinking about our Hanuka parties!!

“As I look through my old albums, I notice that some albums are more exciting and revealing to look at than others.   I realized that the albums I love the most have one thing in common, they tell a full story with a combination of photos that capture the many facets of that particular event.

Hanukah time is near, and is such a fun holiday to photograph. From your family standing before a flickering menorah, to an excited child tearing open a present, to the wobbly spin of a dreidal as it begins to slow down, there are many moments you can mindfully capture with your camera.

The most effective way to capture your Hanukah festivities fully is to write out or think about the following checklist before the holiday.

Before the party starts…

1. Preparation of the party: An example would be your daughter frosting the cupcakes or your four year old son smashing a cookie cutter into sugar cookie dough, your husband placing the candles in the menorah, or even half arranged flowers in a vase with the remaining resting on the side.

 

2. The décor: Back up and capture the room with all its holiday decorations, snap a photo, then step closer to capture that pile of gifts on the coffee table, the scattered dreidals and chocolate money, the table settings, the flowers. You can be creative with angle, and the specific parts of the scene you focus on.

During the party…

3. The action: what types of activities are taking place? Action shots may be a magician pulling a rabbit out of a hat, a bunch of children playing dreidal, or a child tearing open a Hanukah gift. Capturing the action gives you an opportunity to snap candid moments.

4. The people: Family group shots, and kids smiles are must-haves for your Hanukah photos. A group shot can be some people sitting on the couch, or around the table. You can capture genuine kids smiles because Hanukah is naturally so much fun!!

After the party:

5. If you are one of the last guests to leave or if the party took place in your house, you can photograph the torn wrapping paper on the floor, the strewn toys, the empty dessert platter…all hints that a good time happened here.

Follow the above suggestions and  ensure that your Hanukah holiday festivities are  captured more fully! Imagine how much more compelling your Hanukah photo album will be!!!” Gladys Hedaya

Live in the moment. Capture your memories. Celebrate the images of your life at Picsaloo.com your first stop for memory books, albums, canvas prints and more. Sign up at Picsaloo.com for more free tips, tricks, and promotions.

 

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The Perfect Savory Mushroom Turkey Stuffing

kosher chicken recipes, kosher recipes, kosher thanksgiving recipes

The Perfect Savory Mushroom Turkey Stuffing

1 Comment 20 October 2012

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I’m so glad that I bumped into Julie again on our weekly Shabbat walk. Always with a sweet word to say, she lets me know that at there are people out there who love The Jewish Hostess!!

Thank Julie for sending in this great recipe for stuffing! Can’t wait to put it on my Thanksgiving menu!! Marlene

 The Perfect Savory Mushroom Turkey Stuffing by Julie Esses

“Hi Marlene-

  • Two tablespoons of Earth Balance
  • Two medium celery stalks
  • One cup one medium onion chopped
  • One quarter cup fresh parsley
  • One tablespoon chopped sageor one teaspoon dried sage leaves
  • One and half teaspoons chopped majoram
  • Three quarter teaspoon fresh tarragon leaves or one quarter teaspoon of dried tarragon
  • One half teaspoon salt
  • Salt seven cups soft bread cubes (you can use challah)
  • Two medium carrots shredded
  • One and half cups one medium zuchini shredded
  • One cup one cup chopped fresh mushrooms
  1. Melt Earth Balance  in ten inch nonstick skillet over low medium heat
  2. Cook celery and onion in butter stirring frequently until onion is tender
  3. Stir in parsley, sage, majoram, tarragon, and salt.
  4. Mix bread cubes, carrots, zuchini, and mushrooms in a large bowl add celery mixture and toss.
  5. Mixture is now ready to stuff.
  6. Refrigerate turkey with stuffing until ready to roast
  7. Bake leftovers in a  pyrex at 350 degrees. Enjoy!

Julie Esses”

Pecan-Pie Truffles From the Brand New Hatzolah Cookbook

hanukka recipes and tablesettings, kosher dairy recipes, kosher dessert recipes, kosher recipes, purim recipes, baskets, and decor, rosh hashanah desserts, shavuot recipes and ideas

Pecan-Pie Truffles From the Brand New Hatzolah Cookbook

1 Comment 18 May 2012

 

Hats off to the talented Erika Sabbagh for producing the most mouth watering collection of gourmet kosher recipes ever! 

Hurry and get your copy of this 300 page gourmet kosher cookbook chock full of 200 kosher recipes for  $36.

A perfect Hanukah gift! contact Erika at erikasabb@aol.com to order your copy!

Erika highly recommends this recipe for pecan pie truffles! These truffles are easy, dairy, and will melt in your mouth! 

Perfect for a Hanukah, Purim,  Mother’s Day, and Shavuot dessert!

Pecan-Pie Truffles From the Brand New “A La Carte” Hatzolah Cookbook

Ingredients:

  • 2 1/2 cups toasted pecans, finely chopped
  • 1 cup graham cracker crumbs
  • 1 cup firmly packed dark brown sugar
  • 1/2 teaspoon salt
  • 2 tablespoons maple syrup
  • 1/4 cup sweetened condensed milk
  • 1 teaspoon pure vanilla extract
  • 7 ounces milk chocolate or dark chocolate
  • 25 pecan halves

preparation:

1. In a medium bowl, stir together the pecans, graham cracker crumbs, brown sugar and salt until well combined. Add the maple syrup, condensed milk, vanilla, and 2 tablespoons water; use your hands to blend the ingredients well.

2. Form the mixture into 24 walnut-size balls. Place on a cookie sheet and freeze for 2 hours.

3. In the top of a double boiler or in a medium stainless-steel bowl set over a pot of gently simmering water, melt the chocolate. Line a baking sheet with parchment paper. Dip the frozen balls into the melted chocolate, then place on the prepared baking sheet and top each with a pecan half. Let set for 15 minutes, or until firm.

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An Amazing Earthy Table Setting by Sari Tawil

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An Amazing Earthy Table Setting by Sari Tawil

No Comments 11 January 2012

Dear Sari, Thank you SO much for sending in your Thanksgiving table setting! I know that somehow November faded into January but I just want to say that your table setting is so pretty and your table decor ideas can be used until the buds start blooming for Springtime!

Thanks again! Marlene M.

“I usually don’t do this my kids made me lol.

I wanted a earthy look so I worked around my beige dishes, burlap fabric as my cloth which cost $10.00, I overlaid a runner from Blossom Blu. My chargers were from Amazing Savings & cloth napkins were from Home Goods which were $12.00 for a dozen. My big splurge were the napkin rings from Kitchen Caboodles which I couldn’t resist… My best were the acorns from Wegman’s which have a cinnamon scent.” Sari Tawil

 

 

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Timeless Rustic Table Decor by Jane Choueka

thanksgiving table settings

Timeless Rustic Table Decor by Jane Choueka

No Comments 10 January 2012

 

Dear Jane, 

Thank you for being such a good friend and being so patient with me. I know you sent this pic way back in November, but even though it’s January 10, I just want to say that  I LOVE your Thanksgiving table and I am so happy to share it with The Jewish Hostess readers!! Your table decor ideas are truly inspiring for all year round. Its a great reminder for all of us to just take a look outside and bring some of mother nature indoors. A trip to Amazing Savings certainly adds the perfect color and finishing touch! Keep sending your pics! Love, Marlene

“For my Thanksgiving table, I went with a simple fall look.. I started by buying a piece of fabric in a terra cotta color and used it as a runner. I bought napkins with leaves,  and white rectangular plates from Amazing Savings.  I placed them over a round straw colored placemat. For the finishing touch I cut branches from a tree in my backyard and used it as a  centerpiece.” Jane Choueka

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Carmelized Cornish Hens – Revised!!

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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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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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Passover Ground Lamb on a Cinnamon Stick

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

Passover Ground Lamb on a Cinnamon Stick

5 Comments 16 March 2011

“Hey Marlene, I cooked up a batch of these for a sheva berachot in my house!they were a big hit. I thought you might like the photo and recipe! They’re super easy to prepare, freeze well uncooked,and are a fun addition to any type of Jewish holiday menu including Passover, Rosh Hashanah, Sukkot, Thanksgiving and Hanuka! Enjoy!” Debbie Gindi

Ground Lamb on Cinnamon Stick

  • 1 lb ground lamb
  • 1/4 c tart cherry juice or pomegranate juice
  • 1/2 tsp ground cinnamon
  • 1/2 tsp allspice
  • 1/4 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1/8 tsp ground cardamon
  • 1/2 shredded or finely chopped medium onion
  • 1/4 c toasted pine nuts
  • 18 cinnamon sticks

Directions for this Kosher Recipe:

Combine all ingredients in a large non reactive bowl. Form into round ball shape. Firmly insert one cinnamon stick through it. Arrange on tray standing upright(At this point they may be frozen on a tray)cook in preheated 350 degree oven for 15 minutes. May be served with apricot wasabi dipping sauce.

Apricot Wasabi Sauce:

  • 1/2 c apricot preserve
  • 3 TBSP soy sauce
  • 1 TBSP wasabi sauce (such as “golds”) or Passover wasabi sauce.

Combine all ingredients together. Delicious as a dip for chicken beef and lamb.

 

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Pretty in Pink – Birthday Dinner for Friends

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Pretty in Pink – Birthday Dinner for Friends

4 Comments 25 December 2010

“For my best friends birthday, I went all out in MY favorite color with my pink placemats, drinking glasses and my rhinestone glitzy bow napkin rings wrapped in not one- but two napkins. I folded both a white and a pink napkin together to get that perfect shape to fit beautifully into my bows. For her special day , I served spaggheti squash baked ziti, a big hearty salad (every girls favorite) , artichoke bottoms, bruchetta, parmesan truffle french fries and last noodles with pesto. A deliciouse meal brings a smile to everyone :)

Recipe by Gladys Bawabeh

P.S. Send in your party pics, table settings, recipes, for all Jewish Hostesses to share!  send to marlene@thejewishhostess.com!

Citrus Roasted Turkey for Your Holiday Guests

kosher meat recipes, kosher recipes

Citrus Roasted Turkey for Your Holiday Guests

No Comments 10 November 2010

Citrus Roast Turkey

by Norene Gilletz

Norene Gilletz is the leading author of Kosher cookbooks in Canada.Norene is a Certified Culinary Professional (CCP) with the International Association of Culinary Professionals (IACP).
It’s turkey thyme! The zesty blend of citrus fruit, garlic, and herbs will impart a fabulous flavor to your turkey. This is excellent with cranberry sauce for Thanksgiving, Chanuka, Passover, or any holiday celebration!

Marinade

  • 4 cloves garlic
  • 1/4 cup orange or mixed fruit marmalade (preferably all-fruit)
  • Juice of 1 large orange, about 1/4 cup (reserve the rind)
  • Juice of 1/2 a large lemon, about 2 Tbsp (reserve the rind)
  • 1 Tbsp extra virgin olive oil
  • 1 Tbsp honey
  • 2 tsp Kosher salt
  • 1 tsp freshly ground black pepper
  • 1 Tbsp paprika
  • 1 tsp dried thyme
  • 12 to 14 lb (5.4 to 6.4 kg) turkey
  • 4 stalks celery, cut into chunks

Directions for this Kosher Recipe

1. In a food processor fitted with the steel blade, drop the garlic through the feed tube while the motor is running; process until minced. Add the marmalade, orange juice, lemon juice, olive oil, honey, salt, pepper, paprika, and thyme; process until blended, about 8 to 10 seconds. (The marinade can be prepared in advance and refrigerated, covered, for up to 2 days.)

2. Rinse the turkey well and pat dry. Trim excess fat and remove the giblets from the cavity.  Place the turkey, breast-side up, on a rack in a large roasting pan. Loosen the skin but don’t remove it. Rub the marinade over the turkey, inside the cavity, and under the skin. Pour any of the remaining marinade into the pan. Place the celery and reserved orange and lemon rinds inside the cavity of the turkey.

3. Cover the pan and refrigerate the turkey overnight (or up to 2 days), basting occasionally. Remove the turkey from the refrigerator about 30 minutes before cooking.

4. Preheat the oven to 325°F. The turkey will take a total of 3 1/2 to 3 3/4 hours to cook. Cover the pan loosely with foil and roast the turkey for 1 1/2 hours. Remove the foil and continue cooking the turkey for 2 to 2 1/4 hours longer, basting occasionally. If it gets too brown, cover loosely with foil. When done, the juices will run clear when pierced and a meat thermometer, inserted into the thickest part of the breast, should register 165 to 170°F.

5. Let turkey stand for 20 minutes before carving. Discard the celery, and orange and lemon rinds. Serve the turkey with defatted pan juices and All-Fruit Cranberry Sauce (Norene’s Healthy Kitchen page 102).

Yield: 16 servings. Keeps for up to 3 to 4 days in the refrigerator; reheats well. Freezes well for up to 4 months.

Recipe Courtesy of : Norenes Healthy Kitchen

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