4 Brilliant Ways To Cook With Basil

 

May 22nd 2015

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We have this expression in Italian, “Essere come il prezzemolo,” (to be like parsley), which can be loosely translated as “to have a finger in every pie” and is used to describe someone who seems to always turn up everywhere. That should be enough to give you an idea of how ubiquitous parsley is in Italian cooking, probably because, when used in small amounts, it gives foods a boost without adding a distinctive flavor – all year long and in all kinds of dishes, from soups to sauces, from seafood to meat.

Zucchini Egg Soup With Fresh Basil

Basil, on the other hand, the other star herb of Italian cooking, has personality to spare: it packs a distinctive flavor punch with all the freshness and fragrance of a Mediterranean summer, which it generously celebrates in all the recipes that it enriches. While there are over 60 varieties of the herb (some say over 100) cultivated all over the world, with a prevalence in Asia, there is no question that the most famous here is sweet basil, the classic Italian variety, delicious in tomato sauces or in a simple Caprese salad.

Fresh Basil Salad

But sweet basil is not all the same: Italian consumers swear that nothing beats the kind from the ancient seaport of Genoa, the birthplace of Christopher Columbus on the west coast of  Italy. While basil had been popular in the whole Mediterranean area since it was introduced by the Romans, it reached a new level of excellence in the 19th century, when its cultivation spread to this area. Here, a magical combination of favorable climatic conditions and traditional agricultural production techniques resulted in leaves so sweet and fragrant that it earned the coveted DOP designation (Protected Origin Denomination), a European Union-based secular “hechsher” that separates the product from similar ones of inferior quality.

Berry Basil Granita

Genovese residents are so proud of their basil, and of their basil-based pesto sauce, that when in 2001 the G8 Summit was held in their city and then-Prime Minister Silvio Berlusconi asked the chef for a modification on the classic Genovese pesto recipe, he caused a pretty serious diplomatic incident.

Fresh Fava Salad

Fresh Fava Salad

While I don’t mean to compete with the heights of the DOP variety, I’ve successfully grown sweet basil for years on my New York City windowsill in the summer. It’s almost as pretty as peonies, and much handier when a Caprese craving strikes!

Click here for more than 40 more recipes with basil.

4 Basil Recipes - Learn the best ways to use this fragrant herb in every day cooking


 

Cooking With Joy: “Buttery” Crusted...

 

May 21st 2015

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I really don’t like standing at the stove at the end of a long day at work.

I always use the time guide from a recipe to let me know if its something that won’t take a long time to cook. I have found that the “prep time” listed in most cook books is off by about 15 minutes for me and my family (I need to factor in the kids asking for pre-dinner snacks and the baby crying).

Luckily I had the day off, so I was able to make the Shepard’s Pie without the added dinner time crunch.

I opted for the “Make it a Meal” version of the recipe, by topping the pie with mashed potatoes. Mashed potatoes are the ultimate comfort food for my family, and added a real lusciousness to this delicious dish.

Peeling and dicing all of those root vegetables, took up the majority of the prep time for this recipe, but it was well worth it! The deep flavors that developed from the browning of the meat and the caramelizing of the veggies is what really makes this dish sing. It’s not every day I get my kids to willingly eat parsnips, carrots, peas, onions and potatoes!

Even though we each had a hardy helping, we still had plenty of leftovers! The potatoes really fill it out and add to the amount of servings the recipe yields. Not every family eats leftovers, but my family does (who am I kidding, just Hubs eats the leftovers), so if there is extra at the end, that’s always a plus! I will definitely be making this dish again.

Mashed Potato Beef Cottage Pie

 ”Buttery” Crusted Beef Pot Pie p. 220
DRESS IT DOWN/MAKE IT A MEAL Mashed Potato Beef Cottage Pie

Note: This blog series, Cooking With Joy, is meant to be a companion to the Joy of Kosher with Jamie Geller cookbook.  Most of the full recipes are only available in the cookbook.


 

7 Herb Hacks and Recipes

 

May 20th 2015

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Cooking with herbs can be slightly confusing because of all of the varieties that are available to both chefs and cooks alike. You can grow herbs in a home garden or even on your kitchen window in small flower pots.

Below are 7 commonly used herbs, with 3 featured recipes per herb. There are a range of dishes, both common and unexpected (check out the special herb desserts).

There are many other herbs that haven’t been featured here, such as oregano, tarragon and coriander. For more about herbs, check out this article on How To Cook With Herbs . Can you think of any other herbs that you cook with? Let us know in the comments below.

basil pea risotto

Basil Pea Risotto

Basil:

Basil, Thai basil and sweet basil are all different varieties of the popular herb. In English speaking countries, it is also sometimes referred to as Saint Joseph’s Wart.

Basil is commonly used in Italian and Asian cooking. Interestingly, basil is a member of the mint family and while they have different flavor profiles, the are both quite aromatic.   The scent differs according to the variety of basil, they range from hints of anise, lemon and even cinnamon.  Basil can be used both fresh and dried based on the recipe.

Fresh basil is often used in recipes such as caprese salads and pesto. Basil is also excellent when added to otherwise bland lettuce mixes. It gives a burst of unexpected flavor.

Tip:

Basil can also add a lovely aromatic flavor to creamy dairy products. It can be combined with soft cheeses, such as chèvre, or even mixed into ice cream and chocolates.

Basil Chicken

Basil Chicken 

Green Tea, Basil and Strawberry Smoothie

The next herb on the menu is…

salmon and dill cream cheese pate

Smoked Salmon And Dill Spread

Dill:

Dill is an interesting herb because it is used for both its seeds and its leaves and all parts of the herb are used for culinary purposes.

Although dill originally grew wild in Southern Europe through Western Asia, it is now cultivated many places in the world, including in many home gardens. The leaves of the dill plant  have a distinctive flavor similar to parsley and fennel, while the seeds have a bitter flavor similar to green leaf or caraway. Remember, when cooking with dill, the dried form of the herb’s leaves has less of a vibrant flavor then the fresh leaves.

Dill is often used as a spice in pickling. Dill is also used in many sour dishes, especially in variations of sauerkraut. In Ashkenazi cooking it is often one of the herbs used in chicken soup.

Tip:  Dill is a very delicate herb, and because of this, the fresh herb usually added to hot recipes just prior to removing it from the heat source.

White Wine Poached Chicken with Dill

White Wine Poached Chicken With Dill

Dilly Lemon Munch Popcorn

On to…

Peas with Ricotta and Mint on Grilled Crostini

Peas With Ricotta And Mint On Grilled Crostini

Mint:

Mint is great in many different types of dishes, including with lemonade.  The leaves have a sweet, warm, aromatic flavor that can be used for many different dishes including, candies, ice cream and jellies. There are 25-species and over 500 named varieties of mint. The most common mint varieties used for cooking are spearmint and peppermint.

Mint brings alive any dish, including lamb, couscous salad and potatoes, but it has a strong flavor so be careful of how much you use. A fun way to use mint is to add a refreshing touch to a glass of iced tea or lemonade by rubbing the leaves around the rim of the glass.

The best way to prepare fresh mint for a recipe, you should rinse the leaves well and remove any spotted or bug-eaten leaves. You should keep the fresh-cut stems in water until you are ready to use them in your recipe and then remove the leaves from the stem. You can also keep leaves in  a slightly dampened paper towel in a plastic bag in the fridge. If you are chopping the leaves or tearing them wait until just before using them, especially for a garnish, because the leaves with darken and loose flavor.

Tip:

Keep fresh mint in a glass or vase in the kitchen and you’ll have fresh mint leaves whenever you need them. They last about a week or so this way especially if you change the water every few days.

Roasted Chicken Thighs

Roasted Chicken Thighs With Eggplant And Mint

Mint Yogurt Sorbet

Yogurt Mint Sorbet

MORE: Easy Tips For Using, Storing and Growing Herbs

Let’s learn about…

Rosemary-Mascarpone Potato Latkes

Rosemary-Mascarpone Potato Latkes

Rosemary:

Rosemary is one of the oldest recorded herbs in history, references have even been found on stone tablets. Rosemary is primarily thought of as a kitchen herb and is often found featured in lamb and chicken dishes as well as with baked potatoes. It can also be used in a refreshing summer drink.

There are two basic types of rosemary, there are the “upright” varieties, which are usually grown 18-24 inches high. The second basic type is the creeping rosemary which tends to grow close to the ground. Both varieties are great for cooking!! There are about two dozen different varieties of  upright and creeping rosemary sold in markets today.

Tip: Beyond cooking, rosemary can also be used in potpourri, as a moth repellent or in aromatherapy.

Lemon Rosemary Roast Chicken with Potatoes

Lemon Rosemary Roast Chicken And Potatoes

Truffle & Rosemary Popcorn

Suddenly…

Butternut Squash and Sage Lasagna

Sage:

Although used since ancient times for medicinal and food preservation purposes, it was only as recent as the 17th century that sage began to be used for cooking. Today, in Britain, sage has been listed as an essential herb along with parsley, rosemary and thyme. Sage has a savory, slightly peppery flavor and can works well with both dairy and meat dishes. It is also delicious in cornbread.

Sage is a member of the mint family. Like traditional mint, culinary sage is highly aromatic and is best used fresh. Sage’s flavor has been described as a mix of rosemary, pine and mint, or citrusy; when dried, it has a more camphorous flavor.

In many places, it can be used fresh from the garden year round. If you would like to dry your sage, hang the sprigs from their stems or place the leave on a screen in a warm, dry place. The stems and leaves can also be tossed on a hot charcoal barbecue, if you are looking to add a wonderful aroma to your grilled dishes.

Chicken Thighs With Honeyed Apple And Fresh Sage

Chicken Thighs With Honeyed Apple And Fresh Sage

Skillet Cornbread with Dried Cranberries and Sage

Skillet Cornbread With Dried Cranberries and Sage

MORE: Summer’s Bounty: Home Grown Herbs

It is time for…

Lemon Thyme Gnocchi

Thyme:

Thyme has both culinary and medicinal uses. In terms of cooking, it is usually the vital ingredient in the spice mixture, za’atar. The word za’atar actually means thyme in Arabic. Thyme is sold both fresh and dried, and although fresh has a stronger flavor. Dried is much more convenient because of the time it takes to separate the leaves from the stem. Usually only the leaves are used while the stems are discarded.

It is perfectly fine to substitute dried thyme for fresh. The dried version comes both with whole leaves as well as ground.  If using fresh, the leaves can removed from by scraping the stem with the back of a knife or pulling off the leaves using your fingers or a fork.

Tip: Compared to other herbs, thyme retains its flavour when dried better than many other herbs so don’t hesitate to use the dried variety.

 

Honey Mustard Salmon

Honey Mustard Baked Salmon With Thyme Roasted Potatoes

Prime Grill Potato Cake

Potato Cake With Sweet Shallot Jam And Thyme

 Last, but not least…

Parsley-Salmon-Over-Eggplant

Parsley Crusted Salmon Over Spanish Eggplant

Parsley:

Parsley is probably the most versatile herb, but you probably won’t be finding it used in a dessert any time soon. That’s a challenge for you – to find a dessert made from parsley. If you think of one, put it in the comments below.

Curly parsley is usually used as a garnish, while root parsley is more common in Central and Eastern European cuisines. All types of parsley are full of healthy properties, including antioxidants, vitamin C and A and folic acid. In terms of cooking with parsley, you should wash it properly right before use because of it’s fragile leaves. Italian flat leaf parsley has a stronger flavor then the curly variety so it holds up to cooking better and is used often in hot dishes.

Tip: If you are using parsley in a light colored sauce, such as a white wine sauce, it is best to use the stems from the flat leafed variety so that the sauce will take on the parsley flavor but not the color.

lemon parsley tofu

Tofu Milanese With Lemon And Parsley

low fat creamy parsley salad dressing

Creamy Parsley Salad Dressing

MORE: Ingredient Spotlight Featuring 3 Parsley Recipes 


 

Use Stale Bread In These Panzanella Salad Recipes

 

May 20th 2015

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In a little county inn in Israel on the boarder of Lebanon my husband found true love… in a salad.

I’ve never actually seen him react to vegetables in that way, although he’s quite a foodie.

After spending four days in this lovely place surrounded by picturesque scenery and amazing food he had eaten his fare share of this panzanella, a simple mixture of fresh vegetables, herbs and toasted bread, simply dressed in a basic yet flavorful mixture of olive oil and fragrant vinegar.

Panzanella, or Italian bread salad, is so versatile and forgiving. With endless incarnations at you fingertips, you can rely on fresh, in season produce, without having to go searching for hard to find ingredients.

The key to getting this simple salad right every time?

Add the toasted bread cubes after dressing the salad and right before serving.

Strawberry Nectarine Panzanella with Blue Cheese

Strawberry Nectarine Panzanella with Blue Cheese and Mixed Greens

In Israel, we get positively giddy when there is a crossover in seasonal produce. While strawberry season is coming to a close, stone fruits are just beginning to make an appearance and they are lovely. For a new take on an old classic, this recipe features strawberries and nectarines paired with a strong blue cheese, fresh herbs and the requisite toasted bread. Tossed with fresh mixed greens, this salad is a lovely accompaniment to any dairy meal.

MORE: Panzanella Salad Recipes

Traditional Tomato Panzanella with Buffalo Mozzarella

Traditional Tomato Panzanella with Buffalo Mozzarella

A classic and simple salad, traditional Panzanella is all about the combination of fresh vibrant tomatoes and the mixture of fresh basil and parley. Dressed in a basic yet elegant vinaigrette the flavors of the vegetables and herbs are the stars of this dish. A hearty yet mild flavored buffalo mozzarella adds texture.

MORE: In addition to mozzarella, here are 5 Cheeses Everyone Should Know About

Remember:

Add the toasted bread after dressing, right before serving.

Hope you enjoy my new favorite salads, let me know what variations you try in the comments below.

2 Panzanella Salad Recipes


 

A Memorial Day Shavuot Menu

 

May 19th 2015

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This year Memorial day is the second day of Shavuot.  I remember the last time they overlapped I took advantage and went to the beach, but this year I am staying put and hoping someone will invite me to a Shavuot Memorial Day BBQ.  I am all about the dairy, as you can see in last week’s dairy Shavuot menu, but we have 4 meals, not including Shabbat and I like outdoor cooking, so here it is, my meat BBQ menu that works for Memorial Day and Shavuot.

Since there is so much eating going on I am still going to keep it light with a focus on chicken.

Butterflied Herb and Lemon Grilled Chicken

Learn to butterfly your chicken otherwise known as Spatchcock, cover it with herbs and lemon and cook right on your grill. This Butterflied Herb and Lemon Grilled Chicken is succulent and works really well with a side of rice or other grain, but for this menu I wanted to try something different and easy to make ahead.

grilled vegetable linguini

This Grilled Vegetable Linguine can be made ahead and served room temperature and won’t spoil when sitting outside. Take advantage of the grill to cook these vegetables for extra flavor.

Try some Grilled Portobellos to serve alongside your chicken for some extra meaty taste without all the extra meaty calories.

Serve some Kale Salad dressed with Avocado and make some Roasted Chickpeas for snacking and all you have left is a dessert to help you cool off.

90 calorie fudge pop

I can’t wait to start enjoying these 90 Calorie Fudge Pops again and today is the day to debut them!!  I guarantee everyone will love them.

 


 

A Unique Méditerranéen Pizza

 

May 19th 2015

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It’s hard to remember when I first heard about Chef Zissie but I think it was on my friends Melinda’s Kitchen-Tested Blog back in December of 2012. But as is my style, when I see a good thing I just don’t forget it.

I met Zissie a few years later at KFWE and she told me she was planning to make aliyah. So we promised to meet up on this side of the pond when she arrived. We kept true to our word and met at a bagel shop in Beit Shemesh which was like a little lunch love fest and decided we just had to collaborate.

Over in JOY of KOSHER land we were already planning to shoot an Easy and Perfect Pizza Dough Recipe Video  at the request of one of our community members. At the same time we were in the throes of recipe development for Sabra Mediterranean Salads. So I threw Chef Zissie a curve ball and asked if she thought she could come up with an incredibly delicious, out-of-the-box, pizza topping featuring one of the Sabra Salads. I gave her a sample of each of the following fresh Mediterranean salads to try: Roasted Eggplant, Caponata, Babganoush, Grilled Eggplant, Moroccan Matbucha, Spanish Eggplant and Turkish Salad to get creative with. (Man do I love delegation!)

I just new Chef Zissie had it in her and boy she did not disappoint. But when she first sent me her idea I was like “WHAT?!” I questioned her on everything. “You picked Roasted Eggplant, not Turkish?” I asked “You want to go with Brie, not Feta?” I pushed “What about skipping the cheese altogether and doing a meat pizza?” I suggested. She said “no – this pizza is it!”

Well Chef Zissie was right. This is the most unexpected most divine, most beautiful marriage of flavors I have ever enJOYed on a pizza: smoky Roasted Eggplant, creamy brie, spicy jalapenos, refreshing mint and sweet peppery basil. Don’t trust me, I beg you, you absolutely MUST try it for yourself.

Watch and Learn.

Get the full recipe here.

***Giveaway*** Let us know what your favorite pizza topping is in the comments below and enter to Win a Joy of Kosher Cookbook!!!

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{This recipe roundup and giveaway is brought to you by Sabra.  All content, ideas, and words are my own. Thanks for supporting these sponsors that allow us to create new and special content like this for JoyofKosher.com.}

mediterranean pizza with brie and eggplant


 

No Pasta “Mac” and Cheese Recipes

 

May 18th 2015

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Confession time!!  My secret comfort food has always been Fold’s Macaroni and Cheese.  As a teenager I could finish a box and barely feel guilty about it afterwards. At least I made it all by myself.  It doesn’t get easier than mac and cheese out of a box and what is it about bright orange cheese powder that just gets me salivating?

Truthfully,

I never even had real macaroni and cheese until I was much older and I rarely make it now, because my oldest son never liked any version of mac and cheese, he doesn’t even like pasta unless it is homemade. (I know his future wife is going to kill me, but I am trying to get him to cook for himself)  I secretly hoped I would satisfy my boxed mac and cheese cravings by eating his leftovers, but after a few tries when I ate the whole box he wouldn’t even touch, I gave up and haven’t seen a box in my house in 10 years and haven’t missed it.

Now, we get our mac and cheese fix in a whole new way, comfort me with creamy veggies.  Sure, when you add this much cheese to anything you can’t really call it healthy, but it is healthier and a great way to get your veggies.  If you are looking for the real creamy mac and cheese taste, but without the pasta, you must try my latest creation.

cauliflower "mac" and cheese

Replace your macaroni with roasted cauliflower for a creamy, dreamy Cauliflower Mac and Cheese Casserole.  When I posted this on instagram the crowd went wild, so I knew it was a winner.  Then I had our JOKTaster test it out just to be sure and she loved it so much she made it for her birthday!

I did top it with some toasted panko, but you can keep it gluten free with gluten free panko and potato starch instead of flour.  You can make it ahead and reheat it;  just make sure you serve it extra hot and bubbly.

If your family is on the more adventurous side like mine, we prefer spicy and not quite so creamy, you have to try this.

Mexican Corn Mac and Cheese

This Mexican Corn “Mac” and Cheese doesn’t look anything like the original, but the surprising combo of flavors and textures somehow reminded me so much of the favorite comfort food that it was the inspiration for this article.

This recipe is based on a classic street food served in Mexico (so I am told) where they roast the corn on the cob, cover it in mayo, spices and cheese and you somehow figure out how to eat it on the cob on the street.  For this version, I made it the same way, but then took it off the cob and served with a fork, much more civilized for my taste and it doesn’t get stuck in your teeth.

The best part is, it is even great the next day served cold!!

I hope I inspired you to think outside the Mac and Cheese box, let me know in the comments below.


 

Shiloh for Shavuot

 

May 18th 2015

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The Jewish holiday of Shavuot begins in the evening on Saturday, May 23, 2015 and ends in the evening of Monday, May 25, 2015.

As we prepare for the giving of the Torah and three days of meals and entertaining with family and friends, our thoughts turn to the Holy Land and its many natural blessings.  Approximately 800 meters above sea level, overlooking the breathtaking views of the Benjamin strip in the Judean desert, lies some of the most fertile soil for winemaking on earth.  The region enjoys cold nights and warm sunny days, creating the ideal climate for the production of fine wines and Shiloh Winery has set a new standard of craftsmanship as one of the most awarded wineries in Israel since its founding in 2005.

It is with this impressive pedigree with roots that date back to Biblical times that we are recommending Shiloh for Shavuot.

kosher wine from Shiloh

The Shiloh Chardonnay, served well-chilled, is a perfect accompaniment to traditional fish and dairy foods served on Shavuot.

Shiloh Fort is a rich port-style dessert wine that will go great with chocolate or any dessert, especially cheesecake!  It has a resealable cork that can preserve the wine for the duration of the extended holiday.

The Legend and Secret Reserve are elegant, festive wines that can elevate most any meat or dairy meal.

Try any of these delicious Shiloh wines for Shavuot and you won’t be disappointed!

2013 Shiloh Chardonnay (Judean Hills); $29.  Very light amber green color with sweet white tropical fruit and peach aromas and a greenish yellow apple palate.  This is a medium- bodied wine with a pleasant and well-balanced finish.

2011 Shiloh Legend (Judean Hills);  $31.  A red blend of 45% Shiraz, 40% Petite Sirah, 9% Petit Verdot and 6% Merlot.  Rich and earthy, the wine has a stunning purple color and firm tannins. Aged for 16 months in oak barrels with pronounced characteristics of plum, cocoa, leather, mint and spice.

2010 Shiloh Secret Merlot Reserve (Judean Hills);  $38.  A dark and deep full-bodied Merlot, with a mixture of fruit and spicy coffee aromas, intense fruit flavors and incredible balance benefitting from 20 months aging in French oak barrels.

2010 Shiloh Fort (Port) (Judean Hills); $29.  An intense purple-red color, with mature fruit, jam and caramel aromas. It has moderate sweetness and a very heavy and concentrated body.


 

Shavuot/Late Spring 2015 Sneak Peek

 

May 14th 2015

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Check out our Shavuot/Late Spring issue – 100% Vegetarian with Mix & Match Cheesecake options, The light side of Pasta – the Italian way, Cauliflower – The new Kale, Seaweed beyond Sushi, Summer Kosher Travel Destinations, Crostini bars, Fish Taco bars and so much more.
Subscribe now, Get a FREE BONUS issue + be entered to win a Lagostina Risotto Pot Valued at $199



 

Cooking With Joy: Parve Iced Cinnamon Buns

 

May 14th 2015

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Before your mouth starts watering you should be aware that this recipe calls for Challah Dough. Go prepare the dough (try this recipe)  and then come back and read how incredible these cinnamon buns turned out!

Now that you have your prepared Challah Dough you can begin the process of baking these AMAZING “desserts” (read: Breakfast or anytime snack).

Last Shavuot I really went all out “Joy of Kosher” style. My entire menu was from the cookbook. I made the Orange Scented Cheesecake and Dairy Sticky Buns, Butternut Squash Ravioli, Lemon Sauced Salmon, Tuna Noodle Casserole, and these Parve Iced Cinnamon Buns (the other reviews are on their way.

Many of our neighbors spend the long Shabbos afternoons in our local playground with their kids. The topic of conversation will usually turn to food and recipe sharing. When I mentioned that I was making Cinnamon Buns for Shavuot, everyone said they needed a taste (I should have seen that coming), so I decided to make them into mini’s so there would be enough to share. “Mini’s” being a relative term.

I thought I had only used a small amount of dough for each, but they still came out pretty HUGE! The soft cinnamony/sugary center was incredible. The perfect amount of sweet and doughy (“perfect amount” being “drip all over your fingers and make a huge delicious mess” amount of sweet and doughy :) ). I had mine with a cup of coffee for breakfast.

WOW!! I can’t think of a better way to describe it. Needless to say they went pretty fast on the playground!

Iced Cinnamon Buns

Iced Cinnamon Buns p.342

Note: This blog series, Cooking With Joy, is meant to be a companion to the Joy of Kosher with Jamie Geller cookbook.  Most of the full recipes are only available in the cookbook.


 

3 Perfect Canapé Recipes For Your Next Party

 

May 13th 2015

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Beautiful food, handcrafted events, fantastic people, perfectly served every time.  

These are the types of comments we get when we cater an event. We strive to offer premium service and food at the top of the London and UK kosher catering market. Every event we take part in is extremely important to us and our Executive Chef David Swann is constantly developing new recipes.

Here are 3 of Chef’s canapé recipes that would be amazing at any event or party you might hold. Each recipe makes 20 pieces so you can make one for a smaller event or take a leap and make all three. Everyone will be wondering who catered your event!

Duck Latkes

These Duck Latkes Topped With Blood Orange Gel are dainty versions of the classic latke. You may never have thought you could make your own gel, but this blood orange gel is a must make garnish. It is elegant and colorful and works beautifully with the duck.

Asian Tuna Tartare On Crispy Rice Crackers

This Asian Tuna Tartare On Crispy Rice Crackers is a slightly different and delicious canapé. The homemade crackers can be made days in advance and can be kept in an air tight container. You won’t be able to resist the crackers. They are even delicious on their own!

More: Mix It Up With Homemade Citrus Ginger Honey Infused Salmon Tartare

Lamb Kofta

Lamb Kofta is a lovely mini version of the classic kofta. These are gorgeous little bites packed with flavor. The kofta can be made well in advance and reheated quickly before serving.

Now that you have 3 delectable canapé recipes all you need is a party to serve them at!

More: DIY – Homemade Bubbly Cocktails to Pair with Your Homemade Canapés 


 

/RECIPE/ Matzah Nachos

 

May 12th 2015

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(Sorry all for being absent for a bit, not to fear I’ll catch up asap. Please forgive my lack of consistent post as I’ve been juggling a busy schedule with trying to change over to a new computer (not always so fun or hang-up free) but all is goo and now things should be back to normal. Thank you SO much for your patience.)

 

The recipe for this week is good – I mean really, REALLY good. They pack a cheesy, crispy, delish crunch! A must for pesach meals! Make sure to add it to your collection of recipes for next year!!!

The wetting and then cutting is fun, I found that when I cut a stack of 4-5 the middle ones wanted to stick together so, keep your stacks smaller.

I love how the cheese and matzah get crunchy all together, a beautiful harmony! And then the fresh salsa! YUM! This really is a lovely recipe, it’s been so nice that so far with this little venture that I’ve been able to enjoy each recipe I’ve made….I wonder if I’ll ever not like a recipe?

Even if its not pesach when you happen to read this you may want to raid your pantry and see if you have any leftover matzah and try this recipe out. Its very worth it!

 

All the best!


 

Step-by-Step DIY Shavuot Flower Arrangement

 

May 12th 2015

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Looking for a sophisticated floral centerpiece for Shavuot? We’ve got just the thing. It looks complicated, but we’ve detailed each step for you and made it super-easy. Before we get started, one great tip to remember is when trimming the flowers, try to trim the stem at a 45 degree angle, that way the flowers can absorb more water = longer life!

Flowers Close Up

Materials:

1 square 6 in glass vase

10 white hydrangeas

1 orange lily

3 peach color roses

2 purple limoniums

4 white lupins

Clear scotch tape

Flowers Grid 1

Step 1: Create the grid. The grid will help hold the flowers in place. Start on the right side and leave about 1 cm of space between the glass and the tape.

Step 2: Go to the left side and repeat. Tip: The tape should go over the vase about ½ cm.

Step 3: Place a piece of tape about 2 inches from the top of the vase.

Step 4: Place a piece of tape about 2 inches from the bottom of the vase. The grid is now complete!

Tip: I will refer to the labeled grid below to reference where to place the flowers.

Step 5: Gather all your hydrangeas and trim them to have a 6 inch stem. Place one hydrangea on the bottom left corner of the grid (labeled A). You will fill the grid with hydrangeas in a clockwise fashion.

Step 6: Place a hydrangea on the left middle section of the grid (labeled B).

Step 7: Place a hydrangea on the left top section of the grid (labeled C).

Step 8: Place a hydrangea in the top middle section of the grid (labeled D).

Step 9: Place a hydrangea on the top right corner of the grid (labeled E).

Step 10: Place a hydrangea on the middle right section of the grid (labeled F).

Step 11: We are done filling in the outer portion of the vase with hydrangeas. Let’s start filling the center the vase! Get a hydrangea and place it in the center grid (labeled I). Position it to the left.

Step 12: Get a hydrangea and place it in the center grid (labled I). Position it to the center.

Step 13: Get one hydrangea and place it in the center grid (labeled I). Position it to the right.

Step 14: Gather your 4 lupins and trim them to have a 4 inch stem. Get a lupin and place it in the bottom center of the grid (labeled H). Position it to the left away from the hydrangeas.

Step 15: Get a lupin and place it in the bottom center of the grid (labeled H). Position it to the left and back toward the hydrangeas.

Step 16: Get a lupin and place it in the bottom center of the grid (labeled H). Position it to the right and back toward the hydrangeas.

Step 17: Get a lupin and place it in the bottom center of the grid (labeled H). Position it to the right away from the hydrangeas.

Step 18: Gather your roses and trim to have a 4.5 inch stem. Place the three roses together in front of the lupins (in the area labeled H).

Step 19: Gather the limoniums. Break off all the stems (there should be about 5-8 stems per a bunch). Trim the stems to about 1-2 inches. Bunch up all the limoniums and of place them to the right of the roses (in the area labeled G).

Step 20: You are almost done! Gather a lily and trim it to a 5 inch stem. Place the lily above the three roses (in the area labeled H).

Now you are all done and ready for your celebration!

Happy Shavuot!

Tip: To add some extra touches to the table, try placing some apricots in a vase, scatter a few roses on the table and put some wheat on the table.

Content provided by Flower Explosion.