Gourmet & Kosher

 

Southern Peach Streusel Bars (Vegan)

 

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Love biting into a ripe, juicy peach at the height of summer?

These delightfully soft cookie bars give you another way to enjoy one of this season’s favorite fruits.  Toasted pecans and fresh peaches, the star of the show, lend this treat their Southern flavor. These sweet squares caramelize lightly through the baking process and end with a subtle, toffee-like flavor, Southern Peach Streusel Bars.   Packed with fruit and nuts, ths is a better-for-you bar!  For something more decadent…


 

French Fries – Two Ways

 

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Summer

Sweet juicy fruits.
Crisp seasonal vegetables.
Ice cold lemonade.
A sizzling grill.
And of course, French fries.


 

Chef Jeff’s Fresh is Best Recipes

 

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Chef Jeff is the well known proprietor of the Kosher restaurant Abigael’s in New York City.  He really knows his food. After touring through the Farmer’s Market with Cheff Jeff Nathan of Abigael’s we get to cook and eat his fabulous foods.

Jeff Nathan's Asian Chicken Stir Fry


 

The Ultimate Veggie Sliders *Giveaway*

 

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Growing up as a vegetarian, there were two things I could expect to eat at school and community barbecues: Hamburger buns and potato chips.

Yeah, there didn’t tend to be too many veggie alternatives for people like me. Now don’t get me wrong, I really like potato chips. It’s just that something was always missing. Something like…my entire meal.


 

Shabbat Luau Menu **Giveaway**

 

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I am so honored to be contributing for Joy of Kosher. My name is Samantha and I write and cook for the vastly cultural blog The Little Ferraro Kitchen. I grew up as your typical Brooklyn Jewish girl next door, watching my mother roll grape leaves and living off of all the wonders that New York delis and Chinese take-out has to offer. When I was a teenager, my mother thought it would be fun (to say the least) to move to Hawaii and start a new adventure there. Now as an only child growing up with a single-parent, who wouldn’t take on such an amazing opportunity? So we packed our Hula-gear and coconut shells and whisked away to the tropical islands of Aloha…or as many Jewish people also call it, Shaloha!

I am now living in Southern California (can’t complain too much about that as well) and mom still lives on the islands. She has passion fruit trees and pineapples at her doorstep and we often hunt for guavas and papayas when I am visiting. As you can tell, Hawaii has been such a huge and powerful influence in my life. Aloha taught me peace, love, culture and appreciation.


 

Instant Fruit Sorbets

 

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Here is how to easily whip up a batch of all-natural fruit sorbet.  You can use frozen fruit from the supermarket or make your own.

Peel and cut up fruit such as pears, nectarines, peaches, cantaloupe, mangos, bananas, and strawberries. Place them in a single layer on a cookie tray lined with plastic wrap and freeze. Once frozen, transfer to a Ziploc bag and keep frozen until ready to use.


 

When Life Gives You Lemons, Make Lemonade

 

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Every summer the best of American capitalism is reborn when our children set up shop to sell lemonade. These youthful entrepreneurs seem to catch on to the spirit of things by the ripe old age somewhere not quite ready for their Bar/Bat Mitzvah. It bodes well for their future, and ours too.

My own daughter Gillian was 11 years old when she and her friend Dana established their lemonade stand for the July 4th holiday one year. They wanted the best possible stuff, so they made real, from scratch lemonade rather than an instant drink made from packaged crystals.


 

Shavuot Non-Dairy Recipes

 

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When Tamar asked me what I wanted to write for Shavuot and if I ate dairy, I laughed and told her I don’t even have a dairy oven.  My family has all sorts of allergies and I am the Kosher Butcher’s Wife, dairy just doesn’t fit in.  How’s that for loyalty! As for Shavuot, every year our Rabbi stands up in shul and says, “Although dairy should be eaten on Shavuot, we must remember that it is Yomtov and we need to eat meat on a Yomtov, and by the way, this statement wasn’t sponsored by the butchers in our community!!” However, I do make cheesecake (in my mother in law’s oven) for the two of us.  She lives on our property so it’s convenient when I’m craving a slice of cheesecake.   I also make her batches of macaroni cheese which she always says is the best thing since cheesecake!!  But since my specialty is meat and parve, here are two non-dairy dishes that will satisfy even the chesiest among us.

When I think ”pasta’ somehow I picture a lovely macaroni cheese, or Fetuccine Alfredo, always a creamy, cheesey, dairy dish.  Well, this flavoursome, non-dairy creamy pasta has all the taste with the added bonus of being able to serve it as a main meal or a side dish to meat.

Non Dairy Creamy Pasta


 

Hot Dog and Hamburger Toppers

 

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There are so many creative ways to doctor up the regular old burgers and hot dogs.  We love toppings, anything from flavorful sauces to crispy onions are favorites around here.  Keep the burgers or hot dogs simple and then make it extra special with one of these fun toppings.


 

10 Light Summer Pasta Dishes

 

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Pasta is delicious and comforting food any time of year.  In the winter we go hearty with pumpkin and heavy cream sauces, but in the Summer we like to lighten it up with fresh tomatoes and basil, extra veggies and pesto.   Chavi Sperber shares her recipes for Linguine Grilled Summer Vegetable Salad and an all vegetable Zucchini Spaghetti Pasta Salad in our Summer issue of JoyofKosher.  We have so many more ideas here online.


 

Helpful Hints for Great Salads

 

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When Spring has finally sprung, and the farmers’ markets are bursting with the season’s new bounty, there is no better time to refresh our salad making skills.  It’s time to get creative and gear up for the fresh flavors that we would love to grace our tables!   Salad-making may involve little to no actual cooking, but there is quite a bit involved to making a good salad great. Read on for hints and tips toward creating memorable salads your family and guests will love!

Helpful Hints for Great Salads!


 

9 Delightfully Dairy Shavuot Recipes

 

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When you think Shavous, what comes to mind?  Spring, flowers…. And of course cheese!  As a cheese-lover this has always been one of my favorite meals to prepare and eat.  The plethora of kosher cheeses available today has made this Yom Tov a truly enjoyable gastronomic experience.

Herbed Flower Salad


 

In Season: English Peas

 

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Spring produce season doesn’t really kick off for me until I see the sprightly-green shelling peas at the farmer’s market. Piled high and begging to be plucked from their pods and nibbled, I love that table, groaning with possibilities. Ah, sweet, sweet English peas.


 

Strawberry Frozen Yogurt

 

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I am so happy to make an appearance here at JoyofKosher.com. I am so honored to be asked by the loyal and friendly staff of Joy of Kosher to develop a recipe for Shavuot, along with my photographs.  Thank you from the bottom of my heart for this wonderful opportunity to connect with your readers!

As Jonathan and I were heading up to Massachusetts last month for Passover, I asked him what was his favorite ice cream? He responded ‘not ice cream, but frozen yogurt is my favorite’, which completely took me by surprise.  When I thought about it a tad longer it all made complete sense.  During his undergraduate days at Tel Aviv University, his barren refrigerator would always be graced by a couple of family size containers of a strawberry yogurt drink, called Prili (fruit-for-me). He would have one family size Prili for breakfast every day. He would shake it first before removing the aluminum top. When I saw early strawberries popping up here and there at the farmers markets recently, I couldn’t resist getting a couple of pints to make a Frozen Strawberry Yogurt dessert to celebrate Shavuot, inspired by Jonathan’s love for Prili.


 

Ingredient Spotlight: 3 Parsley Recipes

 

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Parsley is the Rodney Dangerfield of herbs. It gets no respect. It’s because parsley is common and so we take it for granted. But apples are common too. And so are lemons and carrots, but people don’t pass these up like they do parsley.  I’m just saying.