Gourmet & Kosher

 

Versatile Kale Recipes

 

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Every once in a while my daughters, now grown up and married with children will ask, “how come we never ate [fill in the blank] when we were kids?”

The answers vary, of course, depending on the particular food.


 

Rethink Your Salad with These Creative Fall Salad...

 

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Salads refer to a whole category of dishes that include raw vegetables but can also include: cold, cooked vegetables, including grains and pasta; ones which add cold meat or seafood; sweet dishes made of cut-up fruit; and even warm dishes. Though the prototypical salad is light, a dinner salad can constitute a complete meal. These dishes are served dressed with vinaigrette.

Vinaigrettes are an emulsion of oils and vinegar sometimes flavored with herbs, spices and commonly used as a salad dressing or cold sauce. Salads are complex and vexing for most chefs who write menus. In America, the salad starts the meal and as a chef, I want my first impression to be a good one. In Europe, a salad ends the meal and the last impression should also be a good one. A salad can be exciting and palate stimulating. I urge all home cooks to rethink their salads. This can be a make-or break course and can become the course that everyone looks forward to.


 

Infused Honey

 

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One of my favorite experiences growing up in Seattle was driving to the Puyallup Fair every September. We admired the enormous prize-winning animals, rode the roller coasters, and walked through the booths of “As Seen on TV” products. What I looked forward to the most was the Snoqualmie Valley Honey, and every year we stocked up on a variety of flavors for Rosh Hashanah. My whole family and I stood at the honey booth, taste-testing each one, from Washington Wild Blackberry (my favorite) to Clover and Peppermint, while my mom loaded up on honey bears and honey sticks for us to enjoy year-round. Since I no longer live in Seattle and always miss going to the fair, I love to make my own infused honey to use for the holidays. Every drizzle is a trip down memory lane and there is nothing more gratifying than making your own artisan honey.

The directions are the same for any flavored honey you choose, and the options are endless!


 

New Chicken and Quince Recipe For Rosh Hashanah

 

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We are extremely excited to have the opportunity to do a guest post for Joy of Kosher. So much so, that we immediately started thinking of different dishes we could create. We wanted something unique,  something that would represent our cooking and also that would appeal to the Joy of Kosher readers. At the same time, we wanted to step out of “our” box a little bit. As some of you may know, most of the recipes you’ll find in our blog are vegan and vegetarian. And that is mainly how we cook at home… but the Holidays are always a bit more special. So we wanted to incorporate some meat this time and get creative with it.

That’s when the idea of chicken and quince came to mind.


 

Budget Mediterranean Family Dinners

 

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What to make in between the hectic days of Yom Tov & Back to School Madness?

It doesn’t have to cost a fortune to cook great tasting, exotic meals that can be prepared in minutes.


 

Grilled Duck Sauce Recipes

 

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I’m basically a make-it-from-scratch cook. But there are a few store-bought, packaged products I couldn’t do without: canned stock, pizza dough and Gold’s Duck Sauce. Two kinds of Gold’s Duck Sauce actually, Sweet & Sour and Hot & Spicy.


 

A Shabbat Menu with Gold’s

 

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Sometimes all it takes for a perfect meal are a few great quality ingredients. Enjoy the summer weather with these quick and gourmet recipes for Shabbat and every day of the week.

Panko Crusted Salmon


 

New Recipes with Beets

 

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I’m embarrassed to admit that before Joy of Kosher’s #GoForTheGold’s campaign, I had never tried a Gold’s product. Surprising, yes. I knew they made horseradish, but since gefilte fish is a rarity in my cooking I never used it. Nevertheless, I was up for the challenge of using one of their many condiments in my cooking and I picked that purple jar of Borscht.


 

Flavored Ice Cubes

 

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In the insane summer heat in Long Island, I pretty much drink everything ice-cold. But watered down drinks are a pet peeve of mine so I’ve been having some fun with the solution to that problem. By making my own flavored ice cubes, I have control over the flavors that keep my drinks cool and my kids love helping fill the ice cube trays with their favorite fruits and drinks! Here are my 6 favorite ice cube flavors but the options are endless! You can even make savory and spicy ice cubes for whiskey and tomato juice.

Strawberry and Blueberry Flavored Ice Cubes


 

Authentic Healthy Italian Food

 

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My husband jokes that I should sell weight-loss tours of Italy. The idea goes back a couple of decades ago, as soon as I moved to the States and
started bringing American friends and family with me when I returned to Venice to visit my mother. Almost every one of them would confess, as they got ready for the trip, that they were excited, but also worried about gaining a few pounds with all the great food and gelato; and regularly they would come back to the States a couple of weeks later five to ten pounds lighter!

To me the concept always seemed pretty clear: in Italy the food may be decadent, but it’s hard to eat more than three times a day because snacks are not so readily available or portable. Besides, the portions are tiny compared to American super-sizing.  (I love to give the example of
lattes, which are just 6 ounces at Italian cafes and a whopping 12 to 20 ounces at Starbucks.)  What remained shocking, though, was the misconception that my friends seemed to have about what constituted Italian food. They envisioned loads of pasta, smothered in tomato sauce, cheese, and cream. Not to mention major olive oil dipping.  (The dipping myth really annoys me. Growing up in Italy, I’ve only been offered olive oil with bread when tasting it before a purchase.  Certainly not at a restaurant before a four-course meal!)  How did the Americanization of
Italian food, which has given it such a bad rep, originate?


 

Semi-Homemade with Gold’s Barbecue Sauce

 

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When it comes to classic barbecue sauce, my go-to brand is Gold’s “Really, Really Good” Barbecue Sauce! It has the perfect balance of sweetness and tang with a mixture of tomato puree, molasses, honey, vinegar, onion powder, garlic powder and natural smoke flavor. And to top it all off, the barbecue sauce is gluten free and fat free. My pantry is practically lined with Gold’s Barbecue Sauce so I can use it at a moments notice. But even with the incredible richness and color of Gold’s bottled sauce, I sometimes like to jazz it up with my own herbs and spices. So with that in mind, I’ve come up with a few recipes that will definitely take Gold’s Barbecue Sauce to a whole new level!

Strawberry Jalapeño BBQ Chicken Wings


 

Jalapeno Pepper Recipes – Get Sweet and...

 

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The people in this world who know me best know I don’t really love fruit.  I know, I know, what kind of foodie doesn’t love fruit?

Here’s the thing, I’ll eat my fruit if it’s in smoothie form or maybe in a dessert even.  I mean, I’m never going to say ‘no’ to apple pie.  However, I’m not reaching for fruit if I’m hungry.  What I am reaching for are veggies—-especially peppers.


 

BBQ Cauliflower Cream Sauce

 

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BBQ Cauliflower Cream Sauce Posted 06/24/2013 by Melinda Strauss
If you're looking for a creamy sauce without the cream, this cauliflower cream sauce is perfect for you! For some extra tang, I added Gold's Barbecue Sauce to the cauliflower mixture. You can pour this sauce over pasta, vegetables or pretty much anything you can think of!

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Strawberry Jalapeño BBQ Chicken Wings

 

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Strawberry Jalapeño BBQ Chicken Wings Posted 06/24/2013 by Melinda Strauss
Instead of just marinating your chicken wings in plain barbecue sauce, jazz it up by adding chopped jalapeno and strawberries for a sweet and spicy kick. I use Gold's Barbecue Sauce for the perfect semi-homemade marinade.

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What Are Hearts of Palm?

 

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Heart of palm, also called palm heart, aristocrat’s plantar and swamp cabbage, is a vegetable harvested from the inner core and growing bud of certain palm trees.

Hearts of palm are vegetables harvested from the soft core of a palm tree. They are extremely popular in Latin American cuisine, and are exported both fresh and canned to other parts of the world. France is the largest importer, with centers of export in several Latin American nations including Puerto Rico and Brazil. Many vegetarians use hearts of palm in their recipes, blending the vegetables to make spreads, eating them plain, or adding them to salads.