Tag archive for "Wine"

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

Directions

  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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Claudia’s Gorgeous Passover Tablesetting

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Claudia’s Gorgeous Passover Tablesetting

1 Comment 10 March 2013

Claudia Bildiricci, our very own Martha Stewart, deserves a academy awards for her creative genius for her Passover Seder table decor.

Mini picture frame place cards, a quail’s egg, gold chargers atop a a damask backdrop and an orchid are just some of the  table top details that make this night different from any other! Great job, Claudia!


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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

Chilean Sea Bass with Mushroom Marsala Sauce

kosher fish recipes, kosher pareve recipes, kosher passover recipes,seder table Ideas, kosher recipes, mothers day recipes, rosh hashanah pasta, salads, and lunch ideas, shavuot recipes and ideas

Chilean Sea Bass with Mushroom Marsala Sauce

No Comments 28 November 2011

Enjoy another gourmet kosher recipe from “Cooking for a Cause”, the cookbook that brought hundreds of Syrian Jewish women together to cook and freeze kosher meals for the Sephardic Bikur Holim Food Pantry.  These goumet kosher cookbooks are $36 and  available at the Sephardic Bikur Holim office in Deal, New Jersey or just email Renna Calvo for more info-  rcalvo2292@aol.com. Don’t forget to order them as the perfect Hanuka gift for your favorite Jewish Hostess! Chilean Sea Bass with Mushroom Marsala Sauce   The Marsala sauce may also be used over pasta, just add some heavy cream to get the consistency of a cream sauce. Delicious! p.s.Perfect for a Meatless Monday night!!!!

  • 3 lbs. Chilean Sea Bass (butterflied)
  • ½ cup flour
  • olive oil cooking spray
  • 12 shallots (finely diced)
  • 1 48 oz. Baby Bella mushrooms (halved)
  • ½ stick light butter or Earth Balance
  • 2 tbs. extra virgin olive oil
  • 1 cup  Marsala cooking wine
  • salt and pepper to taste

1. Rinse and dry fish, then lightly flour. 2. In a large pan, sauté fish with olive oil cooking spray. Set aside in a baking dish. 3. In a separate pot, melt butter with olive oil (prevents butter from burning). Add shallots and sauté until lightly browned. 4. Add in mushrooms and cook for 10 minutes. 5. Add in wine, salt and pepper and cook until mushrooms concentrate and there is no alcohol smell left. 6. Pour mushroom sauce over fish in the baking dish and broil no medium until fish is cooked through. (If there are a lot of mushrooms, serve as a side dish for the fish.) Sarah Chrem

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Turkey Schnitzel with Gravy by Laura Frankel

kosher meat recipes, kosher recipes, kosher thanksgiving recipes

Turkey Schnitzel with Gravy by Laura Frankel

No Comments 08 September 2011

Turkey Schnitzel

“Don’t want to baby-sit a whole turkey? Try a crispy-savory schnitzel. I love quick-easy to make schnitzels. I often make them out of the obligatory chicken and veal. Then, I got crazy one day and made duck schnitzel and it was a hit. See my first cookbook  Jewish Cooking For All Seasons: Fresh, Flavorful Kosher Recipes for Holidays and Every Day
(John Wiley and Sons). So, why not turkey? Fast, easy crunchy and no troubling leftovers. I love it!”

Laura Frankel

Serves 4

  • 1 2-pound turkey breast or 4 turkey cutlets
  • 2 eggs, lightly beaten
  • ½ cup of flour
  • 1 cup panko style bread crumbs
  • 3 tablespoons chopped flatleaf parsley
  • 1 tablespoon chopped fresh thyme
  • 3-4 fresh sage leaves, chopped
  • zest of 1 orange
  • Olive oil
  • Salt and pepper

1.Cut the turkey breast (skin-off) into ½ inch thick slices. You can cut them across the short end of the breast or the long end. Pound the turkey cutlets or pieces, between 2 sheets of plastic, as thinly as possible. (Very cathartic before a family gathering!)

2.Place the eggs in a shallow pan

3.Place the flour in a separate shallow pan

4.Place the remaining ingredients in a separate shallow pan combined.

5.Place a medium sauté pan coated with olive oil over medium high heat.

6.Season the turkey pieces with salt and pepper, Place a piece of turkey in the flour. Coat the turkey with egg thoroughly. Place the turkey in the egg. Finally place the turkey in the seasoned bread crumbs.

7.Place the breaded turkey in the heated pan and cook until the breads crumbs are browned. Turn and brown on the other side. Transfer the browned turkey to a parchment lined baking dish. Continue with the remaining pieces. This step can be done one day ahead of serving. You can store the browned turkey in the refrigerator over night.

8.Before serving, place the turkey in a preheated oven at 350 and roast the turkey until it is cooked through (about 12 minutes).

Quick Pan Sauce

Can’t eat turkey without gravy? Me neither! Don’t let the absence of a whole bird stop you. Whisk this quick pan sauce together and no one will be the wiser.

  • 1 cup sliced mushrooms
  • 2 shallots, finely chopped
  • 1 clove garlic, finely chopped
  • 2 tablespoons flour
  • Bouquet garni* of parsley stems, thyme sprigs, sage leaves, bay leaf
  • 1 cup chicken stock
  • 1 cup white wine

1.In the same pan that you browned the turkey, add 2 tablespoons of olive oil to the pan over medium heat. Saute the mushrooms until they are browned and crispy. Add shallots and garlic and allow them to gently sweat until they are very limp and fragrant (about 5 minutes). Add the flour and whisk to coat the shallots.

2.Add the white wine and chicken stock. Add the bouquet garni and simmer over medium low heat until the mixture is thick and creamy.

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Artichoke Caponata for a Holiday Lunch Appetizer

hanukka recipes and tablesettings, kosher pareve recipes, kosher passover recipes,seder table Ideas, kosher recipes, kosher vegetable recipes, Passover Recipes, purim recipes, baskets, and decor, rosh hashanah and sukkot recipes, rosh hashanah pasta, salads, and lunch ideas

Artichoke Caponata for a Holiday Lunch Appetizer

No Comments 03 September 2011

Kosher Recipe: Artichoke Caponata

Caponata di Carciofi (Caponata of Artichoke), Courtesy of Chef Laura Frankel, author of Jewish Cooking for All Seasons

This caponata does not have the usual tomatoes and eggplant. Caponata is a relish of vegetables and can really include anything in season. This version is a concoction of early spring and late winter vegetables. I serve it with roasted chicken, duck and even fish. It adds springtime flair to any table and for Passover we drizzle our matzah with olive oil and herbs and then dollop some of this caponata on top of it for a crunchy snack.

Yields about 2 cups

RECIPE INGREDIENTS

1 pound baby artichokes or frozen artichoke hearts

1 fennel bulb-julienne (save fronds for garnish)

2 leeks-white parts only, chopped

3 cloves garlic

1 tablespoon tomato paste

½ cup white wine

½ cup golden raisins (optional)

¼ cup pine-nuts

¼ cup fresh mint-torn or cut into thin strips (chiffonade)

½ cup chopped fresh flat-leaf parsley

2 tablespoons chopped fresh thyme-

Olive oil

Salt and pepper

Kosher Recipe

Directions cont’d
  1. To clean the artichokes, use a paring knife to cut the outside leaves free from the body of the vegetable. Continue turning your knife around the artichoke until you have an equal amount of green leaves with yellow tops. Be sure to leave the stem intact. You can peel some of the tough green fibers from the outside. The stem gives the artichoke a pretty shape! Cut the artichoke in half lengthwise and scoop out the choke (if any) with a melon baller. Place the artichoke pieces in a bowl of cold water with lemon juice squeezed into it to keep the artichokes from turning dark.
  2. Place a large sauté pan over medium high heat and coat the bottom lightly with olive oil. Add the fennel pieces and leeks. Sauté the vegetables until they are lightly browned and have softened. Add the garlic, tomato paste raisins and white wine. Stir together.
  3. Transfer the mixture to the insert for the slow cooker. Cover and cook on high for 3 hours.
  4. Place a small sauté pan over medium heat and add the pine-nuts. Toast the pine-nuts until they are lightly browned. Watch them carefully as then can burn quickly.
  5. Add the pine nuts, artichokes and fresh herbs to the mixture to the mixture. Salt and pepper to taste. Cover and continue cooking for an additional on HIGH.
  6. Serve the caponata warm or cold. The caponata can be made three days before serving and stored covered in the refrigerator.

More Kosher Recipes

Check out Chef Laura Frankel’s site for more fabulous kosher recipes.

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Chicken Scallopini with Wild Mushrooms

kosher chicken recipes, kosher recipes, rosh hashanah chicken recipes

Chicken Scallopini with Wild Mushrooms

1 Comment 22 February 2011

Thank you Paula Shoyer for this  new kosher chicken scallopini recipe!   Its a cinch to make, its perfect for company, and can be kept warm until serving. This Kosher Chicken Recipe Serves 6

 

  • 1/3 cup olive oil
  • 8 boneless kosher chicken breasts sliced or pounded thin, or scallopini slices
  • 1 cup all-purpose flour
  • ¼ teaspoon kosher salt
  • ½ teaspoon ground pepper
  • 8 shitake mushrooms, cleaned and sliced
  • 8 button mushrooms, cleaned and sliced
  • ½ cup white wine
  • ½ teaspoon dried thyme leaves
  • 1 cup kosher chicken broth
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons finely chopped parsley
  • Salt and pepper to taste

Preheat the oven to 250ºF. Heat the oil in a wide frying or saucepan on medium-high heat.  Place the flour, salt and pepper into a large plastic bag and shake.  Add the kosher chicken breasts three at a time, close the bag and shake to coat.  Shake off the excess flour.  Add the kosher chicken breasts to the pan and cook 2-3 minutes each side until you see some browned parts.  Place into a 9 X 13 oven-proof pan.  Cook the rest of the breasts and then place the pan into the oven to keep warm. Add the mushrooms to the pan and cook for two minutes, stirring often.  Add the wine and thyme and cook for two minutes, until the wine starts to cook down a little and thicken.  Add the stock and lemon juice and cook another two to three minutes until the sauce thickens a little. Remove the kosher chicken from the oven and add into the sauce, turning to coat both sides.  Add salt and pepper to taste and sprinkle with the chopped parsley.  Place into the oven until serving. About the creator of this Kosher Chicken recipe… Paula Shoyer is one of the leading kosher chefs in the Jewish foodie world. She now teaching classes in French pastry and Jewish cooking and baking to adults and kids, both in the Washington, D.C. area and all around the United States. Buy her new book The Kosher Baker: Over 160 Dairy-free Recipes from Traditional to Trendy (HBI Series on Jewish Women) on Amazon.

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Quick Fish Piccata-5 Ingredients- by Joanie Safdie

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Quick Fish Piccata-5 Ingredients- by Joanie Safdie

No Comments 08 December 2010

Spend less time in the kitchen and more time enjoying a great meal with the family. Try this easy and elegant Fish Picatta any weeknight that you need to whip up a light entree in a flash.

  • 1 pound fillet of sole
  • 1/2 cup flour, season with salt and pepper
  • 1/3 cup kedem white cooking wine
  • 1/3 cup lemon juice
  • 1 small jar of capers drained and rinse
  1. dredge fillets in flour on both sides
  2. in a Pam sprayed non-stick frying pan cook fillets for 5 minutes on each side till golden making sure to spray tops of fillets before turning over.
  3. remove fillets from pan and place in platter .
  4. mix wine, lemon, and capers and add to the pan stirring until reduced by a third, scrapping the bottom of pan .
  5. pour mixture onto the fillets and serve immediately.

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Shabbat Roasted Chicken-Six Ways

kosher chicken recipes, kosher meat recipes, kosher passover recipes,seder table Ideas, kosher recipes, rosh hashanah and sukkot recipes

Shabbat Roasted Chicken-Six Ways

No Comments 01 September 2010

We dug up these recipes from our archives- perfect for the holidays…..

These unbelievable roasted chicken recipes are from  Mark Bittman’s blog ….Of course I recommend using organic kosher chicken.

All of these recipes are perfect for Shabbat and can be modified for the  Passover Seder.

PLEASE let me know if your family likes these new dishes!

Which one is your favorite?

Simplest Whole Roast Chicken, Six Ways:
Makes 4 servings
Time: About 1 hour
This method works because the high heat provided by the heated skillet cooks the thighs faster than the breasts, which are exposed only to the heat of the oven. It gives you nice browning without drying out the breast meat, and it’s easily varied. If at any point during the cooking the pan juices begin to smoke, just add a little water or wine (white or red, your choice) to the pan. This will reduce browning, however, so don’t do it unless you must. I suggest serving the pan juices with the chicken (you can call it sauce naturel if you like).
1 whole chicken, 3 to 4 pounds, trimmed of excess fat
3 tablespoons extra virgin olive oil
Salt and freshly ground black pepper
A few sprigs fresh tarragon, rosemary, or thyme (optional)
5 or 6 cloves garlic, peeled (optional)
Chopped fresh herbs for garnish

Directions for Creating this Kosher Recipe
1. Heat the oven to 450°F. Five minutes after turning on the oven, put a cast-iron or other heavy ovenproof skillet on a rack set low in the oven. Rub the chicken with the olive oil, sprinkle it with salt and pepper, and put the herb sprigs on it if you’re using them.
2. When both oven and pan are hot, 10 or 15 minutes later, carefully put the chicken, breast side up, in the hot skillet; if you’re using garlic, scatter it around the bird. Roast, undisturbed, for 40 to 50 minutes or until an instant-read thermometer inserted in the meaty part of the thigh registers 155–165°F. 3. Tip the pan to let the juices from the bird’s cavity flow into the pan (if they are red, cook for another 5 minutes). Transfer the bird to a platter and let it rest; if you like, pour the pan juices into a clear measuring cup, then pour or spoon off some of the fat. Reheat the juices if necessary, quarter the bird (see the illustrations on page 685), garnish, and serve with the pan juices.
Herb-Roasted Chicken:
A little more elegant: Start the cooking without the olive oil. About halfway through, spoon a mixture of 1/4 cup olive oil and 2 tablespoons chopped fresh parsley, chervil, basil, or dill over the chicken. Garnish with more chopped herbs.
Lemon-Roasted Chicken.
Brush the chicken with olive oil before roasting; cut a lemon in half and put it in the chicken’s cavity. Roast, more or less undisturbed, until done; squeeze the juice from the cooked lemon over the chicken and carve.
Roast Chicken with Paprika:
With good paprika, quite delicious: Combine the olive oil with about 1 tablespoon sweet paprika or smoked pimentón. Roast Chicken with Soy Sauce(for Passover, use soy sauce substitute). Chinese-style roast chicken, made easy: Replace the olive oil with peanut or neutral oil, like grapeseed or corn. Halfway through the cooking, spoon or brush over the chicken a mixture of 1/4 cup soy sauce( for Passover, use a soy sauce substitute), 2 tablespoons honey, 1 teaspoon minced garlic, 1 teaspoon grated or minced fresh ginger (or 1 teaspoon ground ginger), and 1/4 cup minced scallion.
Roast Chicken with Cumin, Honey, and Orange Juice.
Sweet and exotic: Halfway through the cooking, spoon or brush over the chicken a mixture of 2 tablespoons freshly squeezed orange juice, 2 tablespoons honey, 1 teaspoon minced garlic, 2 teaspoons ground cumin, and salt and pepper to taste.
5 More Ways to Flavor Simplest Whole Roast Chicken:
There are many ways to flavor a roast chicken; here are some simple ideas to get you started:
1. Lemon: Use 3 tablespoons freshly squeezed lemon juice in addition to or in place of olive oil.
2. Lime: Use 3 tablespoons freshly squeezed lime juice in a soy sauce mix (as in the Roast Chicken with Soy Sauce variation) or with some minced jalapeño or serrano chiles or hot red pepper flakes, chopped fresh cilantro leaves to taste, and a tablespoon or two of peanut oil (use Passover substitutes).
3. Honey-Mustard: Combine 2 tablespoons to 1/3 cup mustard with 2 tablespoons honey and rub the chicken with this mixture during the final stages of roasting.(use mustard substitute for Passover cooking).
4. Wine: Put 1/2 cup white wine and 2 cloves crushed garlic in the bottom of the roasting pan; baste with this in addition to or in place of the olive oil mixture.
5. Curry: In place of the olive oil, use neutral oil, like grapeseed or corn-or butter. Combine 1/2 cup coconut milk and 2 tablespoons curry powder and baste the chicken with this mixture during the final stages of roasting.(please use caution with recipe #5 for kosher Passover ingredients).

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Enjoy A Dry Red Wine on Shabbat

kosher drink recipes

Enjoy A Dry Red Wine on Shabbat

1 Comment 09 May 2010

Yatir Cabernet Sauvignon 2006 – Yatir Winery is producing some of the finest wines coming out of Israel.   The Yatir Cabernet Sauvignon is a medium body, dry, red wine made from grapes grown in the lower Judean Hills on the border of the Negev Desert Region.  It is 85% Cabernet Sauvignon and 15% Petit Verdot, with its trademarked deep purple color.  Expect an action packed, flavor attack on the mouth initially, with layers and layers of black fruit flavors, and a long sensuous finish.  It should go great with any full flavored red meat dish.

Dry red wines should be served cool to the touch, but not chilled.  It is a fine new world  style Cabernet Sauvignon, which can be enjoyed by everyone, at the Shabbos table.

Goes perfectly with Rosemary and Garlic Baby Lambchops or Kosher Contessa Rack of Lamb Persillade

$$$$$

Mark Glicksman is certified by the International Wine Center in New York City, and frequently writes wine reviews for publications.

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Winegirl’s Suggestions for Shabbat Kosher Wines

kosher drink recipes

Winegirl’s Suggestions for Shabbat Kosher Wines

1 Comment 29 April 2010

 

Winegirl here-

But the questions are not always easy too answer!

As a known wine lover, many of my dearest friends call me frantically from the liquor store- usually minutes before Shabbat starts and asks me which wine is good? Which wine should I buy? I always answer the question with a question- for when? For who? Who will you be serving? How much money are you willing to spend?

A Few Dry Red wine Suggestions:

Domaine du Castel Grand Vin ’06 (click here to shop)

For an amazing dry red wine-I personally love a wine with a blend of grapes. One of my favorites is Domaine Du Castel Grand Vin. This wine comes from the Castel Estate west of Jerusalem and is 70% Cabernet Sauvignon and 30% Merlot. At $60. a bottle- it doesn’t come cheap- but after drinking you will agree with me that it is money well spent.

Barons Edmund & Benjamin De Rothschild ’05 (click here to shop)

The Barons Edmund and Benjamin de Rothchild Haut –Medoc from France is a delicious blend of 60 percent Cabernet Sauvignon and 40 percent merlot. This bottle sells for about $27.00 a bottle and is a dry red that is full bodied with herbal and spice flavors.

Segal’s Fusion Chardonnay Colombard ’09 (click here to shop)

If you are looking for a blend a bit cheaper- try the Segal’s Fusion. This is a dry red wine also blended, 60 percent merlot, 20 percent cabernet franc and 20 percent cabernet sauvignon from the Galilee Heights in Israel-. At $11.00 a bottle-this is a very good price point- especially if you plan on opening up a few bottles.

No matter what you decide it’s always good to ask a salesperson what they recommend and what is popular amongst his customers.

I always tell my friends the best way to know if you like it-is to taste it! That’s what I do!

Stayed tuned for more recommendations on some delectable chardonnays, mouth-watering pinot grigios, and luscious roses……..

XOXO,

Winegirl

 

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DIY  Jute Carafe and Glass Set

at home, kosher drink recipes

DIY Jute Carafe and Glass Set

No Comments 21 April 2010

An easy way to add an element of green to your table is to create a covering made from a natural fiber cord such as jute or hemp. Jute is 100% biodegradable and requires little to no chemicals for production.
I picked up a cute little set of 4 juice glasses and a matching carafe at a local second hand shop. If you want your set to be eco friendly try your second hand shops, stuff you already have or look into sets made of recycled glass (an ever-growing industry).

Supplies

Carafe/Pitcher + glasses
Scissors
Glue gun + glue sticks
8mm Jute Cord (5 ½ yards for the carafe, 1 yard/glass)

Directions

Glue one end of the 5-½ piece of cord to the base of the Carafe. Leave a little bit of the end unglued so that you can later point it upward and wrap the cord over it as you secure it around the circumference of the Carafe. I also started mine slightly above the actual bottom of the carafe so that it does not touch the table surface. This is optional.
Continue to lay down about 3 inches of glue in the desired path of the cord. Keep snaking it around until you get to the end. You should be able to pull up part of the glued down cord with the end of a pair of scissors and tuck the raw end of the cord into it so that it is hidden.
Repeat the same steps with the glasses.

You’re done! Now you have the perfect set to serve wine or water in to your guests!

Reprinted from The M&J Trimming Blog.

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Two New Salad Dressing to Spice Up Your Shabbat Lunch

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Two New Salad Dressing to Spice Up Your Shabbat Lunch

No Comments 08 April 2010

Its so easy to get stuck inside a salad dressing rut. A new dressing on your table will make all the difference on your lunch or dinner salads.Collect different shape and colored bottles. Assort the dressings. Label each dressing and allow your guests to pour  to their own tastes.

Refreshing Orange and Mint Balsamic Dressing-

  • 1 tsp fresh orange zest
  • 3 tbsp fresh orange juice
  • 2 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • 1 tsp fresh chopped basil
  • 1 tsp fresh chopped mint
  • 1/4 tsp salt or to taste
  • 1 clove garlic crushed (optional)
  • 1/4 cup cold water or to taste – adds volume without the extra oil

Blend in Cuisinart .


    Red Wine and Garlic Infused Dressing

This is a great dressing for a dairy lunch. According to Jewish law, the fish (anchovies) are  not served with meat.

  • 8 anchovy fillets
  • ¼ cup red wine vinegar
  • ¼ cup garlic-infused oil
  • ¾ cup olive oil
  • pepper

Place all ingredients in food processor and blend.

Great over roasted vegetables.

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

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Bar Carts: Retro Chic Entertaining.

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Bar Carts: Retro Chic Entertaining.

2 Comments 24 March 2010

One part nostalgia, and two parts chic, bar carts and bars in general are a must for holiday parties.

This is my own vintage bar cart. I am about to de-stock it for Passover and I decided to post about it because there is nothing more essential to entertaining than a good bar area. It doesnt have to be a cart. If you purpose out a desk or a console as your bar, it is just as good!

Lately, bar carts have been everywhere in the design world. From the late Domino Magazine that LOVED them, to a recent article in the New York Times featuring the bar cart of fellow blogger Eddie Ross, bar carts are bringing back that romantic notion of “Cocktail Hour.”

The trick to having a chic bar  cart is quantity and repetition. You want your guests to feel like the drinks are abundant, not like they shouldn’t drink the last of the Vodka! (To all of you non drinkers, even your sodas and Pellegrinos can be set up on a bar. But, I DO NOT want to see a 2 liter bottle of soda on your bar cart! )

Stock your bar with tons of glasses in different heights, an ice bucket, chic coasters, cans of soda, sparkling and flat water. Display cut limes and lemons in fancy bowls.

For Passover, make sure you have plenty of wine around, since it is one of the few liquors that are Kosher for Passover! You need an easy to use corkscrew on hand!

If you dont have a bar car or even a table you can use a tray to display your drinks and get the same effect.

A tiny bouquet and a small bowl of olives dress up this little tray.

Decanters, martini shakers come in all shapes and sizes and are a great addition to the bar area.


You can also make a signature cocktail for the evening and leave it on the bar in a pretty pitcher. Sangria is a Passover favorite at my house because you can use all the left-over wine!

Make sure your bar is in an area that is easily accessible. Bar carts roll around, that’s why they are ideal for parties.

Have a Happy Passover!!

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Winegirl’s Suggestions for Passover Wines

kosher drink recipes

Winegirl’s Suggestions for Passover Wines

2 Comments 23 March 2010

French wines are usually made to accompany food.

Winegirl here… With a bit of history and some suggestions for this Passover Holiday……….

The Four Cups of wine used in the Pesach Seder primarily symbolize the four distinct redemptions promised by G-d to the Hebrews as told in Shemot 6:6-7. Since each of these cups of wine symbolize an action that was performed by G-d, Jewish people fill a small cup or small wine glass with wine at four different points in the Passover Seder and drink each cup of wine. Drinking from The Four Cups of Wine also tells us that we can actively pursue these goals ourselves, meaning that we can actively free ourselves from whatever enslaves us.

These are positive goals to salute by having a drink!

This Passover, here are a few suggestions for your four cups:

Some of my favorites from the Baron Herzog California are:

Baron Herzog Cabernet Sauvignon Special Reserve 2006- Alexander Valley, CA
Wonderful complexity, finesse and depth of flavor, with layers of earthy currant, plum, wild berry, spice and cedar. Long elegant aftertaste- Deeply aromatic, full-bodied, with silky tannins settling in nicely to show a gentle hand with the wood. On the nose and palate blackberry, blackcurrant and purple plums, those matched nicely by notes of spicy cedar wood.

Baron Herzog Zinfandel Special Reserve 2006 (image below)- Lodi, CA
A rich and powerful wine with lush texture and well-defined blackberry and spice flavors- Dark garnet, full-bodied, deep and concentrated with still intense tannins and wood waiting to settle down but showing fine balance and structure that bode well for the future. On the nose and palate blackberry, purple plum, spices and peppermint, all coming together in a long, mouth-filling finish.

Baron Herzog Jeunesse,(image below) Central Coast –A youthful nose of fresh berries, cherry and floral aromas, finishing with a soft texture and a hint of sweetness, the Baron Herzog “Jeunesse” celebrates the fresh, fruity quality of young red wine. Not for the cellar, this easy-drinking Cabernet is ready to be enjoyed with all manner of meals.

For White Wine lovers, try:

Baron Herzog Chenin Blanc, Central Coast – this wine is light and refreshing with just a hint of sweetness. There are nice apple and melon notes up front, followed by an easy drinking finish.

All these wines can be found at the Baron Herzog winery at Oxnard, Calififornia .I recommend it highly to get a tour and attend a wine tasting there. The restaurant ,Tierra Sur Restaurant, is inside Herzog Wine Cellars new state-of-the-art winery.This is Chef Todd Aarons’ second incarnation of Mediterranean influenced seasonal cuisine, this time utilizing California’s local produce. Chef Aarons is a veteran of Zuni Café in San Francisco and Savoy in Manhattan, and is now returning home to California to make Tierra Sur his new abode.

Click and Pick- WIN 3 great cookbooks! HERE

www.baronherzog.com

A Happy and Healthy Passover to all!

Enjoy-
Xoxo ………Winegirl

  • Wine: Making Kosher Wine, Finding a Path Back to the Fold (nytimes.com)
  • Best Bet Passover Wines – Vol 2.0 (winetastingguy.com)
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DIY Charoset for Junior Chefs

kids, kosher pareve recipes, kosher recipes

DIY Charoset for Junior Chefs

1 Comment 17 March 2010

Joan Nathan, author of  Jewish Cooking in America, is the go to author on traditional Jewish cooking. She also has a wonderful childrens’ book,  The Children’s Jewish Holiday Kitchen, where I found this simple to do Haroset recipe.

  • 8 apples
  • 2/3 cup almonds
  • 3 tablespoons sugar, or to taste
  • 1/2 teaspoon ground cinnamon
  • Grated rind of 1 lemon
  • 4 tablespoons sweet red wine

Equipment

  • Measuring cup
  • Measuring spoons
  • Vegetable peeler
  • Knife
  • Wooden chopping bowl
  • Old-fashioned chopper or food processor

Preparation

Child: Peel the apples and cut them in quarters, removing the core. Using your chopping bowl and chopper, chop together all the ingredients. The apples and almonds should be about the size of the chunks in chunky peanut butter. Add red wine to taste.

  • Coconut covered Date/Nut Balls (rawlivingfoods.typepad.com)
  • Banana Avocado Crème Bars (rawlivingfoods.typepad.com)
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