Do it Yourself

 

DIY Kosher – Delicious Summer Drinks for...

 

Contributed by:

 

0 comments | Leave Comment

 

Forget about those pre-packaged drink mixes and wow your guests with these fresh homemade iced tea and punch drink recipes.

Summer is my favorite season for entertaining on Shabbat. Since the afternoon lazily passes by, lunch becomes an unhurried affair full of good food and conversation—quite different from the winter rush when we barely finish dessert before the sky gets dark.


 

New Father’s Day Gift Idea – Homemade...

 

Contributed by:

 

0 comments | Leave Comment

 

Finding the perfect gift can become a real guessing game. Some people become overwhelmed with doubt, unsure whether the gift they choose will be appropriate and appreciated. Yet one thing that is always sure to please is a present made with a personal touch, chock-full of love. For the modern day foodie, the go-to DIY gift is, naturally, a gourmet treat.

And there is no better place to start than with homemade flavored olive oil, also known as infused oil. It is a quick yet sophisticated option to be
given out at various holidays and occasions: At dinner parties or birthdays, as housewarming gifts, or “just thinking of you.” You will be giving more than a fantastic kitchen staple that can be used for salads, sauces, garnishes and more; it will be a gift of your time, thought, and little bit of yourself too.


 

DIY Freezer Jam

 

Contributed by:

 

1 comment | Leave Comment

 

As warm weather rolls around, I look forward to an abundance of rosy rhubarb in late spring, luscious berries in early-to-mid summer, and
heavenly stone fruit towards the end of the season.  When you can’t work fast enough to eat everything up, homemade jam is in order. To make things as simple as possible, I don’t rely on canning methods, use store-bought pectin, or keep my preserves in special jars. Instead, I focus
on basic pantry ingredients coupled with a simple stovetop method that turns the fruit into scrumptious jams which store beautifully in the freezer.

Instead of pectin, use corn starch, potato starch, or arrowroot powder diluted in a little water to thicken your cooked fruit.


 

Build Your Own Salad

 

Contributed by:

 

3 comments | Leave Comment

 

Toss It!
Tired of cucumbers, tomatoes, black olives, and raw peppers?

Your bowl of Romaine is a blank canvas.


 

DIY Tea – Make Your Own Blends

 

Contributed by:

 

4 comments | Leave Comment

 

Have you ever dissected a tea bag? I did and found myself in a magical world of aromas, flavors and colors.

I remember a time when Starbucks sold crushed tea in paper pouches and my cup of tea was nice, but a total stranger to me. Those days fill me
with much nostalgia for many things passed…but as far as tea is concerned, I’d never go back. See, unlike kids growing up in, say, Southeast Asia, the only teas we had in the house were Celestial Seasoning’s Red Zinger and a couple bags of Lipton. Life was beautiful, but my beverages were a drag.  Through G-d’s kindness however, years later, a simple encounter would transform me from a naive paper tea bag consumer
to an enthralled and impassioned tea enthusiast.


 

Cooking with Kids – Strawberry Salad

 

Contributed by:

 

0 comments | Leave Comment

 

Long, summer days are the perfect time to introduce colorful, fresh produce to young palates. Adding kid-friendly fruits like berries to nutritious greens like spinach and asking them to help prepare the vinaigrette makes it much more likely that they’ll gobble it down. Let them create a clever recipe title that includes their own name, like “Joshy’s Rainbow Salad,” so they’ll be more open to eating it.

This salad can be modified to your family’s tastes by switching the nuts for seeds or the cheese for chicken. The fantastic thing about salads is that kids can make the entire dish from start to finish since it doesn’t involve working with heat.


 

The Best Thing I Ever Ate – Ethiopian Coffee...

 

Contributed by:

 

9 comments | Leave Comment

 

I’m not really one for playing favorites.  Not with my kids or my friends and definitely not with food.  I just can’t pick one thing that is really the best.  So this wasn’t an easy task, but I do remember the best cup of coffee I ever had.  It’s amazing how roasted beans and hot water can be life changing, but the combination made Howard Schultz a billionaire and changed the way most of us start (or get through) our day.  But this post isn’t about Starbucks.  It’s about a cup of coffee I enjoyed a while back at an upscale restaurant in NYC.

It was the first time I really fell in love with a cup of coffee.  It’s been a challenge ever since to recreate that moment and I have become an insufferable coffee snob.  Usually great coffee doesn’t need any additional flavor, or even milk or sugar.  I called the restaurant for their recipe as a surprise for my husband and they graciously shared their secret blend, including the source for their coffee beans and it was one of the best presents I ever gave my husband for his birthday.  It really is the perfect give for any coffee lover, just mix it all in, place in a jar and tie a note around it.


 

Kosher Charcuterie

 

Contributed by:

 

7 comments | Leave Comment

 

It’s Not Your Grandfather’s Salami Anymore

For most diners, there’s nothing new about charcuterie, but for kosher eaters in the United States, there is suddenly a whole new world. A revolution in artisanal meats was a logical extension of the explosion of interest in expanded kosher possibilities that brought us Camembert,
Gruyere, and sushi.


 

Cashew Cream and Tomato Sauce For Pasta

 

Contributed by:

 

7 comments | Leave Comment

 

Creamy cashew cream, vanilla, and fresh tomatoes. Ever think you would hear that combination? Well if you are used to my website, I Want That For Dinner, you know I am very creative in the kitchen. If eating healthy and gluten free without creativity, life can taste very bland. I hope you are up to try something new tonight for dinner and follow this delicious recipe!

Bakto flavors were kind enough to send me delicious vanilla products for me to create dishes for my blog. Thankfully, the extremely fragrant ground Madagascar vanilla bean made its way into the package. I chose to make a recipe that was not a typical dessert with vanilla. I thought about savory dishes and realized tomato is considered a fruit, but eaten in a savory dishes. I then Googled adding vanilla bean to sauce, and hundreds of websites popped up… I wasn’t crazy after all! After reading many of the comments, the consensus was that vanilla added a warmth and flavor without the usual sweetness.  To finish my sauce, I chose to add a little spicy chili flakes and cream to balance all of the flavors together.


 

DIY – Make Your Own Condiments

 

Contributed by:

 

0 comments | Leave Comment

 

Pesach is that wonderful time of year to flex your Do-It-Yourself muscles making classic homemade condiments: mayonnaise, tartar sauce, ketchup, and their many variations.

mayonnaise

Mayonnaise


 

Edible 10 Plagues

 

Contributed by:

 

44 comments | Leave Comment

 

I was talking to a friend about a some fun new Passover seder ideas and we started to talk about an idea for edible makot or plagues.  What better way to liven things up and have some fun with the kids then to make the ten plagues into edible sweets.  I haven’t quite figured them all out, so I am going to share my list and hope you will chime in, in the comments with your ideas.

Blood – Red Jello


 

It’s On The Inside That Counts –...

 

Contributed by:

 

8 comments | Leave Comment

 

When I think of hamantaschen, the first thing that comes to mind is their delicious fruit centers. That’s why I chuck store-bought jelly and canned pie fillings in favor of my own homemade versions—giving my Purim cookies other worldly dimensions.
When most people take a bite of a hamantaschen that is completely homemade, filling and all, they don’t know what to do with themselves—the taste is that good. Once you try one of these renditions, you’ll never go back to the canned.

Poppy Seed Filling


 

Perfect Ideas for Easy and Beautiful Mishloach...

 

Contributed by:

 

0 comments | Leave Comment

 

The Recipes + The Packaging + The Downloadable Purim Cards – We have taken care of everything with your busy lives in mind, all you have to do is choose a theme.

Every year, when it’s time for me to plan what I am going to create for my mishloach manot, I go to the huge Dollar Power store that’s a few minute drive from my home. I walk around and around the aisles, looking for the item that will inspire me. I’m not looking for a container or basket—but something out-of-the-“box.” Last year, it was the picture frames you see below. There was a whole aisle of frames, in different sizes
and styles. Even though I usually prefer modern styles, this time I loaded up my wagon with the most ornate detailed frames (including the one in the photo)—those definitely didn’t look like they cost one dollar! The frames were repurposed as trays and wrapped up in cellophane with
grosgrain and pearls.
The Joy of Kosher team collaborated to come up with these recipes and concepts. We made sure all of the recipes can be prepared in advance and of the packaging is accessible. All the pricing and source information is available, and all the Purim cards you see (and more!) are downloadable.  Read on for more inspiration and ideas for your own mishloach manos. Happy Purim!


 

Pralines for Purim

 

Contributed by:

 

0 comments | Leave Comment

 

Pralines are perfectly formed chocolates with a variety of fillings hiding inside—either soft and chewy or crispy and crunchy. If you prepare them according to the directions and use polycarbonate chocolate molds, your pralines will look just as professional as the store-bought ones.


 

Haute Chocolate – DIY Hot Cocoa

 

Contributed by:

 

0 comments | Leave Comment

 

What can be better than a cup of hot cocoa on a cold winter’s day?
A mug of hot chocolate—and make that the haute kind.

Not to be confused with cocoa powder mixed with milk, real hot chocolate is made by melting solid bars of chocolate, preferably a dark variety containing a high percentage of cacao, with cream and milk.