In the joyofkosher Kitchen

 

A New Educational App For Your Kids

 

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If your kids are anything like mine, they can’t get enough of your phone.  At this point my older boys have their own devices, but my 5 year old daughter is stuck stealing my phone whenever she can get her hands on it.  I wish I was a more disciplined parent, but when I have to get some work done, nothing works as well as handing over that phone.  The compromise is finding games for her that are at least educational.

That is where Animal Alphabet Singers comes in.  Developed for 2-6 year olds, this educational app will keep your little one busy and leave you with a little less guilt.  From the singers and songwriters of Sesame Street, including Emmy and Grammy winning writer Christopher Cerf, renowned animator Jane Aaron and internationally recognized reading specialist and educational expert Marilyn Jager Adams, Ph.D. , I want to introduce you to the new app for all iOS platforms Animal Alphabet Singers set to debut today, December 10th.


 

How To Use Gefen Wonder Melts and Cookbook...

 

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Wonder of wonder, miracle of miracle melts… Versatile, creamy, colorful and easy to use, Gefen Wonder Melts can be used to satisfy all your candy-making and candy-dipping desires.  Gefen Wonder Melts are mouthwatering melt-in-your-mouth candies that come in a variety of bright colors and are non-dairy — so they can brighten your baking and crown your cookies in so many different ways.  Here we have a few ways that you can use these versatile sweet treats in your kitchen:


 

Cookbook Spotlight – The Holiday Kosher...

 

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Two years ago Paula Shoyer came to market with The Kosher Baker.  A cookbook that filled the void for many to create amazing non dairy desserts that left no need for apology.  Check out our first interview with Paula and learn more about her transformation from lawyer to pastry chef to cookbook author.  Now, Paula is back with more amazing recipes to add to your holiday repertoire.   The Holiday Kosher Baker Cookbook is a go to bible filled with tips and tricks for any new or seasoned baker.  Paula is especially gifted and making our favorite desserts without any dairy, although this book does include some specialty dairy recipes for Shavuot.

 


 

Chocolate Gelt For Grown Ups *Giveaway*

 

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Chocolate Gelt is all grown up and dressed up and it has plenty of places to go.

Veruca Chocolates is now making their specialty, hand crafted Hanukkah gelt with CRC kosher certification.  Veruca Chocolates was started by Heather Johnston, a pediatrician who got frustrated with the medical system and was looking to add some sweetness to her life.  She wandered into a chocolate making class and fell in love with the craft of the chocolatier.  Heather began creating high quality artisanal chocolates that seduce the eye as well as the palate.


 

In the JOK Kitchen with Chef David From The Prime...

 

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The Prime Grill is the premier kosher restaurant in New York.  In 2000, Joey Allaham, a Syrian Jewish immigrant born to a family of butchers, saw a gap in the marketplace for a kosher steakhouse that could rival the best steakhouses in New York City.  Opening in midtown Manhattan, Joey took a gamble that really paid off.  Hiring Chef David Kolotkin early, the two pioneers of upscale kosher cuisine brought kosher dining to a higher level.  With the publication of their first cookbook, we can now try to recreate some of their most popular recipes at home.  I probably need to get started on my dry-aging room…


 

In the Joy of Kosher Kitchen with Balaboosta

 

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I know what you are thinking, aren’t we all balaboosta? Or maybe you are thinking I am in a no way a balaboosta or what is a balaboosta? A balaboosta is the Yiddish term for the perfect housewife. The dream of little girls long ago was to be a balaboosta just like their mothers.

Some of that changed with the feminist movement, but just as women have evolved, Einat Admony believes that the term “balaboosta” is to be embraced not embarrassed. A twenty-first century balaboosta navigates the pitfalls of life with courageous heart, a head filled with determination, and a spirit of risk and adventure. The modern balaboosta can be anyone, young or old, male or female, religious or not who lives with gusto, shuns fear and relies on instinct over precision.


 

Gastronomic Journal of Mendy Pellin

 

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New Joy of Kosher Cookbook Q&A *Giveaway*

 

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I figure you may be wondering about my new Joy of Kosher cookbook, like what’s the Mah Nishtanah this time. So I interviewed myself, asking the questions people ask me.   If I missed anything you just gotta know, ask in the comments and I will answer you – a whole lot more fun than talking to myself.

Q: So this is your third cookbook. Did you always want to write cookbooks?


 

And Then There Was Cake, Cookbook From Montreal ...

 

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As the Hebrew Academy of Montreal looks ahead to their 50th anniversary they decided to assemble the new kosher cookbook, And Then There Was Cake, desserts to enjoy and impress.  Throughout the years the leaders of the parent association found themselves in kitchens and around food as they worked to build a better school.  Now they are passing on these recipes to the next generation.

Glazed Pear Tart


 

The Ultimate Kosher Gift Basket for Rosh Hashanah ...

 

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There is something so exciting about receiving a kosher gift basket filled with unexpected (and delicious) gourmet goodies.   I am reminded of that magic Mary Poppins purse and wonder how they fit so many yummy foods in one basket and made it look so pretty!  As our thoughts turn to celebrating the Jewish holidays with family and friends and sharing our love with those who live too far away or aren’t able to join us around the table, I am reminded again why a specially made Rosh Hashanah kosher gift basket is the perfect gift to give or get right now.

Many kosher gift baskets come filled with store bought cookies and crackers and a bottle of generic Kiddush grape juice.  Now don’t get me wrong, I still enjoy opening these thoughtful gifts, but they typically get left in my pantry and forgotten or brought to work to share.  I knew there had to be a company out there that made gift baskets that I would want to keep all for myself!  That’s when I discovered Manhattan Fruitier, a 25 year old gift basket company offering kosher gift baskets filled with a combination of fresh fruit and gourmet goodies with a sense of style that will make Martha Stewart jealous.


 

In the JOK Kitchen with The Modern Menu *Giveaway*

 

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Kim Kushner has become known for her healthy, hearty and seasonal foods through her private chef business in Manhattan and now her new cookbook, The Modern Menu.  You know how when you learn a new word all of a sudden you hear that word everywhere?  Well, that is what happened with me and Kim.  Kim’s book came out in March and I have been wanting to talk to her and write about her book, but other things kept getting in the way.  Then I saw the book at a friends house one Shabbat, the following week another friend mentioned how much she loved Kim Kushner, I started following her on Instagram and found her on the Today Show, go Kim!

The Modern Menu is all about simplicity.  “To my mind, less is more, simple is always best, and food should look as good as it tastes”, says Kim.  She offers vibrant, every day recipes that should be used as a guide with tips and tricks to make them your own. There are no hard and fast rules with Kim, so mix and match and create your own menus as I did in this Modern Rosh Hashanah Menu From Kim Kushner.


 

Kosher Pasture Raised Meat With Grow & Behold

 

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One balmy June afternoon I had the pleasure of meeting Anna and Naftali Hanau. My goal was to learn more about pasture-raised beef as this is a fairly new concept to the kosher world. It was inspiring to hear Anna and Naftali share their story and give a tour of their backyard. We chatted over a BBQ feast they prepared, and the simple but truly mouthwatering food was an unexpected perk. We enjoyed Grow & Behold beef tartare (exceptional!), beef burgers, and marinated lamb chops with a salad of greens freshly picked that morning from the garden.


 

In the JOK Kitchen with Cook In Israel *Giveaway*

 

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Cook In Israel is the new cookbook written by Orly Ziv.  Orly contacted me a few months ago and told me about her cooking school in Israel and the cookbook she was working on.  It sounded very exciting, but to be honest I wasn’t sure what to expect.  A few months later this gorgeous new cookbook filled with my favorite kinds of Israeli style recipes showed up at my doorstep.  I learned that Katherine Martinelli, a long time friend of joyofkosher took the photos!  Needless to say I am excited to share this book with you and to learn more about Orly and her new cookbook.

I feel a kindred spirit with you being that we are both nutritionists and I love that your book is mostly vegetarian. How did you decide which recipes to include?


 

In the Joy of Kosher Kitchen with Stella **WIN**

 

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Who is Stella? A remarkable woman from across the world who recently published the most stunning coffee table cookbook with tasty recipes and fascinating stories titled, Stella’s Sephardic Table.   I asked Stella a few questions to help you understand what kind of book this is and she eagerly shared a few of her favorite recipes with us too.

I was fascinated by your rich history that you shared in the book, can you give our readers a quick little teaser of where you come from and why you wrote this book?


 

Fancy Kosher Italian Food In Lakewood

 

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“Ottimo,” means “excellence” in Italian. I snuck into the kitchen at Ottimo Café in Lakewood, NJ to learn the secrets behind the vibrant and exciting—and very excellent dairy fare (and I brought some recipes back for you).

“We didn’t have any upscale dairy restaurants in Lakewood. I had a vision of the type of place I wanted—something unique, that isn’t even found in Brooklyn, where fresh pastas and homemade pastries were served. I wanted it to be beautiful and modern, and I wanted to find a chef—someone young and ambitious—who shared that vision,” owner Akiva Reiner told me while we sat in the restaurant’s large party room.
“It wasn’t as easy as I thought it would be—I interviewed a lot of chefs until I found Jason. I brought him to my house to cook for two weeks—and then I knew he was the right one for the Executive Chef position.”