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Which Purim Mishloach Manot Theme is Your Favorite?

purim recipes, baskets, and decor

Which Purim Mishloach Manot Theme is Your Favorite?

55 Comments 01 March 2015


Dear Hostesses, help us vote for the winner of the fabulous New York Times Passover Cookbook.

Winner with the most votes for Mishloach Manot or Purim table wins

this New York Times Passover Cookbook! A necessity on Passover!

Scroll down and comment below with your favorite!

No matter who wins this Passover Cookbook, I’d like to thank all of my hostesses for reading and submitting. This is just a great way for all of us to connect and share inspiration for our Jewish Holiday gatherings. Thanks again! Marlene

The New York Times Passover Cookbook : More Than 200 Holiday Recipes from Top Chefs and Writers

1-Thank you Tammy Parker- Your sushi looks so authentic! Love your Mishloach Manot idea!

“Rice Krispies, Sour Sticks, Nibs, Fruit by the Foot, marshmallows and gummy candies for the sushi, thinly sliced pink jelly beans for the ginger, green tinted fondant for wasabi, and chocolate “soya” sauce. Packed in authentic sushi containers, with chopsticks.” Tammy Parker

 2-Another great Mishloach Manot idea by Tammy Parker!

“Corn on the cob cupcakes in corn holder, hot dog cookie in hot dog holder (with chocolate hamantach), watermelon plate, checkered “tablecloth” napkin and a juice box in a cardboard bakery box with a handle on top for easy transport” Tammy Parker

3-Thank You Anna Herz!- “Hi Marlene, This is how we do it in Great Neck, NY! My husband and I keep kosher – so this tastes (according to our non Jewish friends ) just like pork prosciutto. We cure it ourselves. Tastes like bacon when dried but not smokey.”

4- “My mishloach manot is a humble but practical package that includes pasta sauce, pasta and Halutza olive oil. The oil is produced in Israel and it is available from israeliproducts.com“. Miriam Kairey

5- “Hi Marlene, Just wanted to share what I did for mishloach manot this year. I opted for something simple yet elegant.  I used mason jars and layered hot cocoa mix, chocolate chips, marshmallows, and Oreo cookies.  I covered the jars with fabric and suede cord, made simple instructions which I secured under the lid, printed some labels, and Voila! Hot cocoa in a jar!! Thanks, Dalia Dabah “

6- “Hi Marlene! This year I worked from the bottom up – Started off with a miniature wok, added mixed vegetable sushi with spicy mayo on the side, malt bear in coordinating colors, green tea, a mandarin orange, and a fortune cookie. I finished it off with chop sticks and a poem tying my theme all together! Happy Purim!! From Ilene S.”



7- “This was my friend Marjorie Eida’s idea. I bought the olive oil holder, jar, and cheese holder form Amazing Savings. There’s also a little chefs knife if you can see the handle in the pic. The olive oil was infused with garlic and rosemary, and herbs. In the little glass jars are 2 different kinds of olives, black olive tapenade and a sun dried tomato jam. I put a fresh mozzarella ball and garlic chive cheese. Roasted spiced nuts,  and homemade zaatar chips.” Laura Cohen

8- “My name is Randi, and I am writing to you from Johannesburg, South Africa.
This is a much better picture, we made all different faces and pictures on the flowers, with edible markers and edible glitter. We made regular chocolate cup cakes and used green laffy taffy (called fizzers here)
My 10 year old daughter, Aliza  wrote a poem to go with it.

On the day of purim so long ago
Haman was hung on the gallows
Venahafochu, Mordechai did stay alive,
And all the Jews did survive.
A few days before,
Queen Esther made a law,
All Jews would fast, in order that the Jewish Nation would last.
Flowers are a symbol of happiness and life,
May the Jewish People know no more strife.”

9- “Hi Marlene,
Here’s my mishloach manot.I made the 2-tiered servers by gluing candlesticks to plates and bowls with
epoxy, spray painting the bottoms with silver paint (priming first), then gluing them together.
In the top bowl are meringues (I’m obsessed with them…the best guilt-free
dessert…I have them perfected so they are crispy on the outside and chewy
on the inside). On the bottom are vanilla and strawberry macarons with pareve cream cheese
buttercream (heaven! These little things live up to all the macaron hype).
Those mini cupcake holders are from The Peppermill.
The little almond cakes have marzipan in the recipe (really delicious), and
are covered with homemade marshmallow fondant. The flowers on top were made
with gum paste and white, silver, and pink edible pearls.
I developed and perfected all the recipes myself.
Everything was pink and white. The finished product was wrapped in
cellophane and tied with white grosgrain ribbon with silver dots. It looked
like a $100 but each one cost less than $5! “Victoria Dwek

10. By Stephanie Gammal- Cotton Candy Mishloach Manot Ice Cream Sundae- YUM!

11- Esther Sassoon’s Zebra ‘n Stripes Purim Seuda (click on the link to see)

12- Cowboy Themed Purim Seuda by Kim Tawil (click on the link to see)

13- Lucie Levy’s Color Infused Seuda (click on the link to see)

14- Raquel Dabah’s Candy Encrusted Maypole (click on the link to see)

15- Allegra’s Safari Seuda- (click on the link to see)

16- Estee Stern’s DIY Purim mask and Fudge sampler! YUM! CLICK HERE TO SEE MORE.


17- Sara Kasten’s Freilechen Purim-

18-Jeanette Cohen’s Olive Garden- Baguette, Grape Juice, and olives by Jeanette Cohen!


- Send in your Passover and Jewish holiday inspiration pics to my photos(at)thejewishhostess.com.

Please subscribe HERE to get weekly updates, Passover recipes, and more great table setting ideas.

All VOTERS who SUBSCRIBE will win a chance to win the NYT Passover Cookbook. Winner to be picked at the end of March.

(If you are subscribed already you will be automatically entered to WIN).

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Healthy Colorful Forbidden Black Rice Salad

kosher pareve recipes, kosher recipes, kosher rice and pasta recipes, mothers day recipes, rosh hashanah pasta, salads, and lunch ideas, shavuot recipes and ideas

Healthy Colorful Forbidden Black Rice Salad

1 Comment 31 July 2011

Lately black rice has been making huge headlines on the food scene. What IS black rice? Where has it been all these years????
Well, scientists have just discovered that black rice is a treasure trove of nutrition. Hailed for thousands of years in China as a food for the royals, its benefits lay hidden to us common folk  till now.  A spoonful of black rice bran contains more health promoting  antioxidants than are found in a spoonful of blueberries, plus the bran within the rice has less sugar, more fiber and an abundance of vitamin E.
As healthy as brown rice is, however, researchers think black rice may be even healthier. They analyzed samples of black rice bran from rice grown in the southern United States and found it possesses higher level of anthocyanins antioxidants than brown rice bran.
So, of course when my gourmet kosher foodie friend Debbie Gindi told me about this unbelievable recipe that her whole gourmet foodie family wiped out in 10 minutes, then I knew that my Jewish Hostess readers would love it. Here goes!

Healthy Colorful Forbidden Black Rice Salad
  • 2 c black rice(NOT WILD RICE)
  • 3 1/2 c water
  • 1 lb diced roasted sweet potatoes
  • 1/2 c roasted corn kernels(can be frozen type)
  • 1/2 c red peppers,chopped
  • 1/2 c yellow peppers,chopped
  • 6 scallions,chopped(white n light green part only)
  • 1/4 c dried cherries(preferably unsweetened)


  • 1/3 c reduced sodium tamari
  • 1/2 c sesame oil
  • 1 TBSP ume plum vinegar
  1. Preheat oven to 400.
  2. Peel and dice the sweet potatoes. Place in greased tray. Toss with 1 tsp olive oil. Roast in oven for appx 25 minutes.
  3. Put “forbidden” black rice and water in a medium saucepan. Bring to a boil over high heat reduce cover and cook 30 minutes.
  4. Whisk tamari,sesame oil and ume vinegar together.
  5. When rice is warm toss all dressing into rice. Add sweet potatoes,peppers,corn,scallion and cherries. Serve room temperature or chilled .

Find more black rice recipes HERE:

Forbidden Rice Pudding With Blueberries from New York Times

Black Rice Pudding from Epicurious

Thai Forbidden Rice Salad from Barefoot Kitchen Witch

Forbidden Rice and Beans from Whole Foods

Learn more:http://www.naturalnews.com/029735_black_rice_antioxidants.html#ixzz1FIA6x0G3

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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


4 Comments 25 May 2011

Re-post by : Lisa Ades

This is a recipe I developed, featured in the New York Times dining section, as part of a piece by Julia Moskin called Burgers Without Borders.  These kebabs are savory and delicious and even good cold the next day (if there are any left over). (Year-round you can tuck them into a pita with salad, but during Passover, when you can’t eat any more matzah, why not go Atkins-style and just have them with a crunchy refreshing salad?)

Adapted by Lisa Ades
Time: 30 minutes, plus 1 hour for chilling

2 pounds ground beef (not extra lean)
4 tablespoons tomato paste
2/3 cup minced onion
2 teaspoons salt
Juice of 1 lemon
1/2 teaspoon cinnamon
2 dashes cayenne
1 tablespoon ground allspice
1/3. cup pine nuts
Oil to brush on grill rack
Lemon wedges  for serving
Lemony cucumber salad, for serving (recipe follows).

1. Combine all ingredients but oil, lemon wedges, and salad in a bowl, and mix to combine.

2. You can make these on skewers, but it is much easier to form them and turn them on the grill without.  So just form mixture into torpedo shaped kebabs about 1 inch by 3 inches or into small patties.

3. Lay finished kebabs on a sheet pan and refrigerate at least 1 hour.

4. Prepare charcoal grill, or turn gas grill to medium-low. Spray or brush oil on clean grill rack, and set within a few inches of the fire. Fire should not be too hot, and rack should be at least several inches from heat source.

5. When rack is heated through, place kebabs on grill. Meat should start sizzling gently; it should not spit and turn black. Cook undisturbed until deep brown, several minutes. When meat lifts easily from grill, slide a spatula under kebabs and turn over. Continue grilling until browned on all sides and juicy, but cooked through. Serve hot with lemon wedges and lemony cucumber salad (when it’s not passover, serve also with pita bread that’s been warmed on the grill).

Yield: 4 to 6 servings.

Time: 5 minutes

6 cups romaine lettuce (about 2 hearts)

1 long seedless cucumber or 3 Kirbys, peeled, halved lengthwise, and sliced crosswise 1/4-inch thick

3 tablespoons olive oil

2 teaspoons lemon juice

1/4 cup chopped fresh mint

1 clove finely minced garlic (optional)

Salt and black pepper to taste.

Toss all ingredients. Serve chilled.

Yield: 4 to 6 servings.

SubsrcibeHERE for great Passover recipes!

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White House Fruit and Oat Bars

kids, kosher dessert recipes

White House Fruit and Oat Bars

1 Comment 14 May 2010

Even if you aren’t lucky enough to have your own White House pastry chef,

your kids can still have a taste of  what the Obama girls snack on.

Try this yummy fruit bar taste tested by Michelle Obama herself, who has practically banished white sugar and white flour

from the White House kids menu.

(recipe reprint from The New York Times

read more about the White House pastry chef written by Julia Moskin)

Time: About 50 minutes, plus time for cooling

6 tablespoons grapeseed oil, or other neutral oil, plus extra for brushing pan

2 cups rolled oats

1/2 cup mixed seeds, such as pumpkin, sunflower and sesame

1/2 cup honey

1/3 cup dark brown sugar

1/3 cup maple syrup

Pinch of salt

1 1/2 cups mixed dried fruit, such as raisins, cherries, apricots, papaya, pineapple and cranberries (at least 3 kinds, cut into small pieces if large)

1 teaspoon ground cardamom or cinnamon.

1. Heat oven to 350 degrees. Line a 9-inch-square baking pan with parchment paper or foil, letting a few inches hang over side of pan. Brush with oil.

2. Spread oats and seeds on another baking pan and toast in oven just until golden and fragrant, 6 to 8 minutes, shaking pan once.

3. In a saucepan, combine oil, honey, brown sugar, maple syrup and salt. Stir over medium heat until smooth and hot. In a mixing bowl, toss together toasted oats and seeds, dried fruit and cardamom. Pour hot sugar mixture over and stir until well combined.

4. While mixture is warm, transfer to prepared pan, pressing into pan evenly with an offset spatula.

5. Bake until brown, 25 to 30 minutes. Transfer pan to a rack and let cool completely. Using the overhanging foil or paper, lift out of pan and place on a work surface. Cut into bars, about 1 1/2 inches by 3 inches.

Yield: 2 dozen bars.

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