Tag archive for "Zest (ingredient)"

Summer Holiday Fruit and Sweet Cream Trifle Dessert

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Summer Holiday Fruit and Sweet Cream Trifle Dessert

6 Comments 28 April 2013

Fruit Trifle, The Jewish Hostess

photo by @marsellouzia via Instagram

What an easy and gorgeous trifle for  your Mother’s Day, Shavuot or summer brunch! (You can even whip up a pareve version for Shabbat dessert).

Just cube assorted colorful fruit and layer into a trifle bowl or a huge florist cube or cylinder.

Make sure all of the fruit is cubed perfectly and all are similar size for a prettier dessert display!

For the  dairy whipped cream:

Summer Holiday Fruit and Sweet Cream Trifle Dessert

Summer Holiday Fruit and Sweet Cream Trifle Dessert

Ingredients

  • One container of heavy cream
  • One or 2 tbsp powdered sugar
  • A drop of vanilla.
  • Assorted colorful cubed fruit.
  • Instant espresso, powdered cocoa or orange or lime zest.

Instructions

  1. Leave the metal Kitchen Aid bowl and the metal whisk in freezer overnight.
  2. In the morning take one container of heavy cream and beat in one or 2 tbsp powdered sugar
  3. add a drop of vanilla.
  4. Beat until the cream holds it's shape when you lift the whisk attachment.
  5. Layer and serve immediately with fruit.
  6. You can add instant espresso, powdered cocoa or orange or lime zest to the cream as you are whipping it.
  7. Don't over whip!
http://www.thejewishhostess.com/summer-holiday-fruit-and-sweet-cream-trifle-dessert/

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Cardamom Citrus Olive Oil Cake with Orange Glaze and Candied Citrus Slices

hanukka recipes and tablesettings, kosher dessert recipes

Cardamom Citrus Olive Oil Cake with Orange Glaze and Candied Citrus Slices

3 Comments 10 August 2012

Lately, olive oil cakes have been all the rage, but little do most of us know, is that Italians have been using olive oil in their moist cakes for centuries. 

 Many chefs use olive oil because it provides a nice richness and an undertone of earthy flavor without all the denseness and greasiness of butter that you would usually use in baking. 

Another difference of an olive oil cake is that it’s not an overly sweet cake, taking the notes from citrus and herbs, in this case cardamom.  Greek, Roman, Egyptian, and Arab cultures loved infusing this spice into their foods and potions because of their aphrodisiac qualities. (So, if you are looking for that extra special Hanukkah gift, you might try serving this Cardamom cake to your hubby ASAP!!!)

Its nice to always add new spices to our cooking and baking menus because of the healing qualities that benefit a varied diet. In this case, cardamom also contains chemicals that appear to treat stomach and intestinal issues, and increase the movement of food through the intestine. Thank you Rachel Harkham of RecipeRachel.com. for sending in this wonderful recipe.

 Make sure to use a high quality extra virgin olive oil to add to the sweeter, stronger flavors of this olive oil cake. 


Cardamom Citrus Olive Oil Cake

by Rachel Harkham at RecipeRachel.com.

When you think of Hanukkah food  you think of Latkes, right? Golden,crisp-fried potato pancakes are perfect holiday food for a cold winter’s night. Lighting the menorah for eight nights aptly commemorates the miracle of  little jar of oil that lit up the menorah in the Temple.  Eating food made or prepared with oil is the best way to celebrate this eight day Festival of Light .  But after a few crispy fried nights when your taste buds are yearning for a different texture and taste, Citrus-Cardamom Olive Oil Cake is just the thing to keep the oil celebration going.  Made with olive oil (non-extra virgin yields moister results), with layers of bright citrus bursts  and warm cardamom spice, this cake tenderly celebrates both flavor and olive oil in every bite.

Cardamom Citrus  Hanukkah Olive Oil Cake

  • 4 eggs
  • 1 cup sugar
  • 3/4 cup olive oil
  • 1 cup all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • Zest of one small lemon (about  1 tablespoon)
  • ½ teaspoon  cardamom
  1. Preheat oven to 350F and spray a round cake pan
  2. Beat together eggs and sugar until pale and fluffy and very thick
  3. Slowly stream olive oil into egg-sugar mixture, beat together on lowest speed .
  4. In separate bowl: whisk together flour, baking powder, salt, zest, and cardamom.
  5. Gently fold wet ingredients into the dry ingredients, being sure to mix completely.
  6. Pour into prepared pan and bake for 30 minutes or until light golden brown and it passes the toothpick test .  After cake has cooled  remove from pan, plate, and pour orange cardamom glaze over top of the cake, allowing glaze to drip lazily down the sides.

Orange Cardamom Glaze

1 ½ c. powdered sugar

1 teaspoon cardamom

1  teaspoon orange zest

4-5 tablespoons fresh orange juice

  1. Mix all ingredients together in bowl until the glaze is thick enough coat the back of your spoon.  Alternately, dilute with 1 tbsp. of OJ at a time if the glaze is too thick.

 

Candied Citrus Slices

1 cup sugar

2/3 cup water

1 sliced lemon and/or orange cut into ¼ inch  rounds

  1. In a medium saucepan combine the sugar and water.  Bring to a boil and then reduce heat.  Boil gently for 12 -15 minutes or until mixture becomes thick and syrupy, stirring every so often.
  2. Add fruit slices to syrup, stirring to submerge.  Simmer for about five minutes until fruit is tender and slightly shrunken.  Gently remove fruit from syrup and place artfully on top of the cake.  Reserve citrus simple syrup for another use (it’s great for mixed drinks).
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Braised Veal Stew With Olives and Topped with Gremolata

kosher main dish recipes, kosher meat recipes, kosher recipes, kosher soup recipes, shabbat recipes

Braised Veal Stew With Olives and Topped with Gremolata

No Comments 03 February 2012

When it gets chilly out, all I want to do is eat stew. This braised veal with tomatoes and olives is delicious over wide egg noodles or papardelle and is pretty easy – once you’ve browned the meat and onions, you just throw everything in and let it simmer until it’s fall-apart tender. It reheats beautifully and is even better the next day.

I make a gremolata (the chopped herb accompaniment of lemon zest, garlic and herbs traditionally for osso buco) and sprinkle it on top for a fresh, bright finish. 

By Lisa Ades”

Ingredients:

  • 2 lbs stew veal
  • 1 large onion, finely diced (about 2 cups)
  • 3 cloves of garlic, minced
  • 2 carrots, finely diced (about 1 cup)
  • 3 stalks celery, finely diced (about 1 cup)
  • 1/3 cup red wine
  • 2 Tbl tomato paste
  • 1 28 oz can crushed tomatoes
  • canola oil
  • salt and pepper
  • bay leaf
  • olives ½ cup sliced, green or black or a mixture

Directions:

1) Dry the veal well with paper towels and brown on all sides in a little oil in batches. Don’t overcrowd the meat or it will steam, not brown. A non-stick pan works well for this. Remove to a bowl.

2) Saute the minced onion, carrots, celery and 1 tsp. kosher salt and freshly ground black pepper in remaining fat (or add a little oil) until soft and translucent, about 5 minutes.

3) Add in tomato paste, minced garlic and red wine to the onion mixture, and sauté for a few minutes until the wine has reduced.

4) Add back in the browned veal, the crushed tomatoes and the bay leaf, and cover and simmer on a low heat for an hour to 1.5 hours, until the veal is very tender.

5) Season to taste with salt and pepper and serve with broad egg noodles or papardelle. Sprinkle the entire stew with the gremolata when serving if desired, or pass a small bowl with the gremolata separately.

GREMOLATA:
• Zest of one lemon (about 1 tsp.; I use a microplane to zest the lemon, then chop it)
• 1 clove finely minced garlic
• 1 Tbl. minced fresh parsley, thyme or rosemary (I use a mixture of all 3)

Combine all ingredients and run a knife over all of it on a cutting board to mince further and blend.

Serves 4-6

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Salmon with Crushed Pistachios and Grated Lemon Peel

hanukka recipes and tablesettings, kosher fish recipes, kosher pareve recipes, kosher recipes

Salmon with Crushed Pistachios and Grated Lemon Peel

2 Comments 06 December 2011

Welcome to another Monday morning with the question of the day- “What’s for dinner???”

This easy salmon dish is healthy and gourmet too! Try adding it to your your Hanuka menu!

Salmon with Crushed Pistachios and Grated Lemon Peel:

  • 4 salmon fillets or steaks, about 6 ounces each, about 1 1/4 inches thick
  • 1 tablespoon extra virgin olive oil
  • 2 tablespoons Dijon mustard
  • 2 teaspoons finely grated fresh lemon peel
  • Freshly ground black pepper, to taste
  • 2 tablespoons crushed pistachios

Directions
1 Preheat the oven to 475°F.
2 Place the salmon in a baking dish. Mix the olive oil, mustard, and lemon peel and spread this mixture evenly over the surface of the fish.
3 Sprinkle with pepper and scatter the nuts evenly on top. Roast for about 15 minutes, depending on thickness, or until nearly cooked through but still darker in the thickest part of the center.

this recipe is by Ronnie Fein 

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Pureed Peas with Mint for Your Babies or Grandkids

kids, kosher recipes, kosher vegetable recipes

Pureed Peas with Mint for Your Babies or Grandkids

No Comments 15 May 2011

Sometimes I wonder what life would have been like if I had a computer when my  kids were growing up.

On one hand, I would have loved reading blogs like Sissy and Marley, from moms that gave me good advice about how to make organic baby food, and  how to add spices to my kids food, and  warn me about what pacifiers had poisons in them like BPAs, Phthalates, and PVCs….

But on the other hand, I can just imagine baby food encrusted on my laptop  as I breast fed and tried to type at the same time, or g-d forbid getting engrossed in a Neiman Marcus online super sale while my toddlers were pulling each other’s hair out….

Fast forward to 2011!

What do you think of this baby food recipe?? Its actually a healthy  recipe for babies who should be enjoying their vegetables. Mint is also said to help toddlers with gassy issues. Why not introduce babies 8 months and older to spices like garlic – minced or powdered,basil, rosemary, dill, oregano, lemon zest, ginger, cinnamon
mint or nutmeg? Of course ask your doctor first, and check out a variety of great baby food cookbooks out there such as this book by Annabel Karmel. Top 100 Baby Purees: 100 Quick and Easy Meals for a Healthy and Happy Baby

If you are a grandma, why not whip up a batch of this gourmet baby food, pour into a sterilized jars, maybe wrap with a little ribbon and drop it off to your daughter or daughter in law’s house?  Here is one healthy baby food recipe to try:

PEA PUREE WITH MINT

Ingredients: Organic Peas {fresh or frozen} + Fresh Mint

Fill a pot with a few inches of water. Place peas in a steamer basket and insert into pot. Bring to a boil. Cover. Steam the peas until tender, about 3 minutes (thawed frozen peas) to 5 minutes (fresh or frozen peas). Remove the basket and allow peas to cool. Reserve the cooking liquid for pureeing. Puree peas and 2 small mint leaves in a food processor until smooth. Thin to desired consistency using reserved liquid.

Kitchen Notes:

Store in refrigerator in an airtight container. Or fill ice cube trays with puree, cover and freeze. Transfer cubes to freezer bags. Label and date. Thaw cubes overnight in refrigerator.

Refrigerate up to 3 days

Freeze up to 3 months

From Sissy and Marley Blog

Image by Marco Ricca

 

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Chocolate Nut Chunk Wrapped Gifts for the Holidays

kosher dessert recipes, kosher pareve recipes, kosher passover recipes,seder table Ideas, kosher recipes, rosh hashanah desserts

Chocolate Nut Chunk Wrapped Gifts for the Holidays

1 Comment 19 March 2011

Chocolate Orange Peanut Bark

Its so easy to make your own gourmet chocolates and package them yourself as a gorgeous holiday hostess gift. Inspired by Martha Stewart, I decided to create something scrumtious from scratch. Chocolate-Orange Peanut Bark – Preparation  time- 25 minutes

Recipe Ingredients:

  • 1 bag of kosher chocolate chips
  • 1 orange
  • 1 1/3 cups of any kind of  lightly roasted nut.
  • 1/4 tsp coarse salt

how to:

1-Chill an aluminum foil lined baking sheet . 2-Remove the zest from the orange with a vegetable peeler. Slice the zest into long pieces with a sharp knife. 3-Melt a bag of  chocolate chips in a double boiler. 4-mix in half of the zest and nuts, immediately pour onto the chilled sheet and spread into a rectangle with a rubber spatula. 5-Sprinkle with remaining zest, nuts, and salt. Chill until firm. Break into pieces. May be stored in airtight container in the freezer. For a chic homemade holiday gift- package these in a tin from Atlantic Sales. Cut Parchment Paper with pinking shears and line each layer.

Wrap with cellophane and a beautiful ribbon!

Happy Holiday! Join us HERE if you would like more kosher recipes sent to your inbox!!

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No Mess Fish in Parchment Paper

kosher fish recipes, kosher pareve recipes, kosher recipes

No Mess Fish in Parchment Paper

4 Comments 20 March 2010

This gourmet- practically fat-free recipe will be a hit with your family or for entertaining on the holidays. Because you dont even need a pot, its a no-brainer for weeknights. If you use this recipe for Passover, make sure your parchment paper is marked Kosher for Passover, as some have an invisible coating of flour on top.

Recipe Ingredients:

    1. Any flat fish such as fillet of sole or dover sole.
    2. Assorted vegetables such as  cherry tomatoes, french string beans, radishes, red peppers.
    3. Kalamata olives add great flavor.
    4. Lemon zest- check out the video for tips on zesting
  • Pour 1 teaspoon of olive oil on a 12″ round piece of parchment paper and spread with a brush.
  • Place fish skin side down
  • season with salt and pepper
  • surround with vegetables
  • add lemon zest on top
  • seal pouch  beginning from end that is toward you. Watch how Adam does it!
  • Make sure its an air tight seal.
  • Place on a sheet pan in a pre-heated 425 degree oven for 10-15 minutes.
  • It should be brown and puffy Enjoy!
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kosher meat recipes, kosher recipes

Kosher Contessa: Rack of Lamb Persillade

No Comments 17 March 2010

The Barefoot Contessa is one of the most talked about chefs nowadays. Her recipes are easy to do, and the end result looks as if you were slaving away in the kitchen. While many of her recipes mix dairy and meat, they can be adapted to fit our kosher lifestyle.

Rack of Lamb Persillade

Adapted from Barefoot in Paris

Persillade refers to a combination of minced fresh parsley and garlic that’s added to a dish near the end of the cooking.

Serves 4

2 racks of Lamb, Frenched

Good Olive Oil

2 teaspoons Kosher Salt

1/2 teaspoon freshly ground black pepper

2 cups loosely packed fresh flat-leaf parsley leaves, rinsed well and dried

1 tablespoon chopped garlic (about 3 cloves)

4 tablespoons (1/2 stick) unsalted margarine, melted

1 cup matzoh meal crumbs

2 teaspoons grated lemon zest (2 lemons)

Directions

Preheat oven to 450 degrees

1. Place both racks of lamb in a roasting pan, fat side up. Rub the tops with the olive oil and sprinkle with the salt and pepper. Roast the lamb for ten minutes.

2. Meanwhile, place the parsley, garlic, and margarine in the bowl of a food processor fitted with the steel blade and process until finely minced. Add the matzoh meal and lemon zest and process for a second until combined. Taste mixture and adjust seasoning if necessary.

3. Take the lamb out of the oven and quickly press the parsley mixture on top of the meat. Return immediately to the

oven and roast for another 15-20 minutes.

4. Remove lamb out of the oven and cover with aluminum foil. Allow it to rest for 15 minutes, cut in double chops, and serve.

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Giada’s Egg White Frittata with Lox and Spinach

kosher pareve recipes, kosher recipes, kosher vegetable recipes, shavuot recipes and ideas

Giada’s Egg White Frittata with Lox and Spinach

3 Comments 12 February 2010

To all of my Jewish Hostess readers! Meet Lucy Blatter a new mom and kosher foodie. She loves to blog and will contribute to our medley of kosher recipes on the site. I’m craving this egg white frittata and thinking of buying a frittata pan from HERE. Enjoy!

Marlene M.

“Welcome! As a  Jewish mom and full-time writer, I have my hands pretty full. So I’m always scouring the Web and my enormous collection of cookbooks for straightforward recipes that don’t require too many ingredients or too many steps. Oh, and they get extra points if they actually taste good.

Follow along as I recreate recipes from some of the biggest names in the foodie world. You should know in advance that I rarely find a recipe I can’t make easier (I’m the queen of shortcuts– Rachael Ray eat your heart out!)

I suspect that some will be great, and some not so much. Either way, it should be a fun ride. Here’s to discovering some great, new (and easy!) dishes.”

-Lucy

Giada de Laurentiis‘ Egg White Frittata with Lox and Arugula (or, in my case, spinach)

This recipe is really, really easy. If I hadn’t been photographing the steps, I think the whole thing would have taken about 20 minutes. I made a couple of substitutions (as usual), and it still came out good. In the future, I might use fresh, roasted salmon instead of smoked salmon, but the smoked salmon definitely upped the easiness factor.

Note: The recipe says it serves 4-6 people. I don’t know, Giada must have a really small appetite, because my husband and I polished it off between the two of us. That’s either the sign of a good recipe, or that we’re pigs. I think both are true.

Oh, and another note: This frittata can be served at room temperature, which makes it perfect for a dairy shabbat lunch.

———-

Here’s how it goes (full kosher recipe is below)

First, I whisked the room- temperture egg whites. Then I poured in the milk (I substituted 1 percent milk for the cream — this is supposed to be healthy, remember?). Then I added the lox, salt, pepper and lemon zest (did I mention I hate zesting lemons? I wish you could buy ready-zested lemons). But anyway…. So far so good. Easy, easy, easy.

Next, I heated the garlic and spinach just until the spinach wilted. Why did I use spinach instead of arugula you ask? I wish I could give some impressive answer. But the real answer: FreshDirect (freshdirect.com) was out of arugula.

Next step was to pour the egg mixture into the skillet, and give it all a quick stir. No tricks there.

I cooked that for about 4 minutes and threw it in the oven for another 10.

And then… the finished product!

Okay, okay, it’s not that beautiful looking. But it was tasty. And served with a simple roasted sweet potato, it was a satisfying, filling and healthy dinner. I’d even make it again soon. What more could we ask for?

Giada’s frittata recipe (:

Recipe Ingredients

8 egg whites, at room temperature

1/2 cup whipping cream

6 ounces lox, chopped into 1/2-inch pieces

1 lemon, zested

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

2 tablespoons olive oil

2 packed cups (2 ounces) arugula

1 clove garlic, minced

Directions

Put an oven rack in the center of the oven. Preheat the oven to 350 degrees F.

In a medium bowl, whisk the egg whites until fluffy, about 30 seconds. Add the cream, lox, lemon zest, salt, and pepper.

In a 10-inch, ovenproof, nonstick skillet, heat the oil over medium heat. Add the arugula and garlic. Cook, stirring frequently, until the arugula has wilted, about 1 minute. Pour the egg mixture into the pan and stir to combine the ingredients. Cook, without stirring for 4 minutes. Transfer the skillet to the oven and bake until set, about 10 to 12 minutes.

Slide the frittata onto a platter. Using a serrated knife, cut the frittata into wedges and serve warm or at room temperature.

Recipe courtesy of the Food Network

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