Do it Yourself

Whether you’re making your own puff pastry dough to avoid trans-fats, or because of soy allergies or the high cost of store-bought pastry, here is a phenomenal recipe to try.

Homemade Puff Pastry

Now that you have the dough you can make these Salmon Pillow Puffs. The mature Atlantic salmon, with its slightly fishy taste, does not compare in taste to the delicate flavor of baby salmon. If you must though, you can purchase 2 (8-ounce) slices of standard Atlantic salmon, and cut each one into 4 cubes. Either way, have your fishmonger remove the skin.  Serve with the Dilled Dijon Sauce.

Get more Puff Pastry Dough Recipes here.

What You will need:

1. Fresh fruit, you can also use plastic because it will no longer be edible when you are done
2. Kosher salt
3. Fine grain glitter
4. Spray adhesive
5. Disposable gloves
6. Paper plate and plastic spoon

This is very easy to do and with great results.

First mix equal amounts of kosher salt and glitter on a paper plate. This stuff will get everywhere so if possible this is best done outside. Put on plastic gloves (this is a must because the spray adhesive will get all over your hands and will take FOREVER to come off).

Spray the fruit all around and while its still wet roll it in your glitter mixture. I also spooned glitter onto the fruit as I was rolling for better coverage. For the acorn I did it in sections because it was too big and the adhesive was drying before I got to the back. Set aside to dry. Once it is completely dry spray it again with adhesive. This will prevent the glitter from falling off everywhere. Allow it to dry for a few hours. This is a beautiful centerpiece. I plan to do all kinds of fruit and gords and line them down my entire Sukkah table.

It is also a nice place setting option. Last but not least if you feel terrible about wasting good fruit this can also be done with sugar and egg whites. It is not as bold, but no fruit will be harmed in the process. Have a wonderful Yom Tov!

Before we know it the summer will be over and our children will be back at school. Instead of being consumed with new shoes, backpacks, uniforms, and school supplies, we will readily turn our attention to our Rosh Hashanah menus.  As a crafter of sorts my brain works a bit different.  I see the Yom Tovim in texture and color, and I think to myself what can I make (AKA CRAFT) that will add vibrancy to my table and get my children excited about the upcoming holiday.

What I love about the craft that I am about to show you, is that you can not only do it by yourself, but you can also have your children join you too. It’s easy, simple, and a super inexpensive serving piece that can be used all year long!

Supplies

• Martini Glass & Plate (You can get these at the dollar store) – Does not matter if it has grooves, it will only add texture. You can also use thin china plates.
• Folk Art ENAMEL Paints – These have an E at the top. DO NOT buy the regular acrylic ones.
  You want to get (1) White and (1) color in 2 different tones. So if you want to make a pink cake plate.
  Buy (1) dark pink and (1) light pink and (1) white.
  To make an antique cake plate buy gold or silver and white. You can purchase these paints at any Michaels store near you.
• E6000 Glue or any other strong glass glue.
• (1) Large Flat Brush
• Paint Palette – you can also use a paper plate

Instructions:

Step 1 – Clean your pieces with water and dry them with a towel. The paint will not adhere to a dirty surface.

Step 2 – On a paper plate or paint palette squeeze out the 2 tones of the color that you chose. In my case, I chose to make a blue stand, so as you can see in my photo I squeezed out light blue and dark blue paint. 

Step 3 – Using your brush, paint the top side of your plate, mixing the colors so you have a nice even tone of your two opposing shades. Let it sit and dry. Repeat the same procedure with the martini glass. Make sure to paint the top, stem, and bottom of your martini glass. 

Step 4 – Once dry, squeeze out some white paint onto your paint palette or paper plate. Using a TINY bit of paint spread the brush very LIGHTLY over the painted plate and martini glass. Since you don’t have a lot of paint on your brush you will see the color paint underneath and it will start to appear crackled and weathered. . You can also add some gold to give it an antique look.

Step 5 – Once you are finished painting your pieces. Let them sit and dry for 24 hours. There are (2) ways to cure the paint on the glass so they can be washable. The first way is to BAKE them (NO I am NOT crazy) in your oven on the rack at 350 for ½ an hour. The other way is to leave it aside for 21 days and it will cure on its own. If you are baking your pieces, the best thing to do is to turn your martini glass upside down, so the heavier part is sitting on the rack. Your glass should not break in the oven. Trust me, I’m a glass painter

Step 6 – Now that your pieces are set you can glue them together. Add a liberal amount of the E6000 to the top of your martini glass and to the back of your plate. Stick the pieces together and turn the plate stand upside down. Put a very heavy book on top of it and let it sit overnight.

Step 7 – Once it’s dry, USE IT, LOVE IT, and BRAG ABOUT IT!!!! 

Psssstttt…… By the way, you don’t only have to use these simanim platters for Rosh Hashanah, they also make FABULOUS cake plates for during the year!! 

Don’t want to go to all the trouble of making your own? Come on over to Not2Shabbey.com and I can ship one out to you.

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When I first read Hadassah’s story about bread baking with Alan, I was so sorry I missed it.   I was really intrigued by no knead bread.  I kept it in the back burner and it took a few months to finally try it out for myself.  I wanted to make an olive bread, my favorite kind, so I found a recipe similar to Alan’s but that left out the salt.  My plan was to make it for Shabbat, but as I am prone to skim through recipes without reading the whole thing (I know, rule number 1, read through the recipe) the 18 hour rise time passed me by and on Friday morning after I already put the ingredients in a bowl, I discovered this bread would not be ready for Shabbat.

No Knead Olive Bread

Instead of chucking all the ingredients into the garbage I covered the bowl and stuck it in the fridge in the hope of something halfway decent for Sunday night.  To my surprise, it was the best bread I had ever made!

This bread looked and tasted like it came from a bakery, I could not get enough of it and I couldn’t believe how easy it was.  The following week I tried Alan’s recipe, starting it on Thursday so I could have it for Shabbat.  FYI – I used half whole wheat flour and added roasted garlic and rosemary.  No one could believe I made the bread.

 

No Knead Pizza

Around that same time I came across an article for No Knead Pizza.  The same person that helped popularize no knead bread, and inspired my olive bread recipe just came out with a new book.  Jim Lahey owner of Manhatan’s Sullivan Street Bakery is the author of My Bread and now My Pizza.  I tried the pizza dough recipe and it was the best pizza I ever made.

No Knead Whole Wheat Pita

If it could work for pizza it might work for pita.  I now make a batch of this pita every other week and it just sits in the fridge for me to make as much fresh pita as I need each day for up to two weeks. This recipe is half whole wheat.

No Knead Challah

I did try a few No Knead Challah recipes, like this one, and they were okay, but not quite challah.

100% Whole Grain No Knead Bread

I also tried a 100% whole grain bread from Mark Bittman. While everyone at the table loved it, it is still a work in progress am and I will keep you posted as my journey with no knead bread continues.

I don’t really grill. Except when it comes to interrogating Hubby.  I leave the actual BBQ to the experts.  My Hubby and BFF Anita (Rabbi Lawrence’sbetter half) are the grill masters on the block.  Come to think of it, in Anita’s house she’s not only the griller (yes, I realize that’s not really a proper word), she’s also the garbage taker outer and the driver and the discipliner (yup, I know that’s not correct either… but it flows). Rabbi L just sits and is served, plays good cop with the kids and rides shotgun while she chauffeurs him around town. But she loves it.  Anita and Hubby are twins separated at birth.  Come to think of it Rabbi L and I are quite similar (aside from the facial hair of course — I will admit to having NONE!).

Peach BBQ Sauce

So anyhoo they grill and love it and own it.  I know my place — who wants to sweat over a burger anyway?  I am the mix master.  A good BBQ sauce is the secret to a good BBQ.  Mom-in-law aka Grandma puts BBQ sauce in her burgers (ground beef, a few squeezes of bottled Hunt’s and some garlic powder) a real family favorite! And while we like our steaks naked aside from some s+p we love slathering up chicken (wings, drumsticks, cutlets – all of it) with some good finger lickin’ sauce.  It’s not so hard to make your own actually.  I’ve got a simple Sweet, Spicy, Smoky Sauce – if you’re gonna make it from scratch, you might as well do it up!  I also have a fruity Peach BBQ Sauce.

For a great tasting sauce, remember your “S’s”

1. Sweet and Sticky: molasses, maple syrup, ketchup, brown sugar or some combo thereof

2. Sour: vinegars like apple cider, rice, red wine or mustard

3. Salty: kosher salt, soy sauce

4. Seasoning and Smoke: chili, cayenne or smoked paprika for heat, ginger for a kick

5. Star: pick a flavor profile: fruity, Asian, Cajun

Now that we have the sauce, check out what our fellow blogger friends are up to on their grills in our Kosher Connection Recipe Link Up Below.

How do you like your granola bars?

As hectic schedules grow only more crazed when the new school year begins, it’s a challenge just to find time to squeeze in three square meals, let alone healthful snacks. There’s no need, however, to slow down when you have wholesome, lightly sweetened, and completely customized granola bars in your pantry. Whether you like them crunchy or chewy, chocolaty or fruity, there are endless flavor options for both. Perfect for busy kids and adults alike, this easy and satisfying staple is always good to have on hand and can be made nut free.

Crunchy Maple Brown Sugar Granola Bars

Please everyone with this very versatile treat.  Mix it up with variations from Tropical to Double Chocolate to Gingersnap, click on Crunchy Granola Bars to satisfy any crunch.

If you prefer a chewy bar, try these Chewy Chocolate Chip Granola Bars or mix them up to make Pumpkin Spice, Peanut Butter Cup or Caramel Apple flavored granola bars.

Quick Tip: To quickly and easily pack the granola bar mixture into the pan, lightly grease the bottom of a measuring cup. Use it to smooth and press the mixture firmly into place.

Store in an airtight container or freeze for longer storage.

Summer

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

Here are two ways to make them; salty and perfectly fried, or remade into delicious healthful vegetable fries. Don’t forget to dip them into some sodium free gourmet mustard dipping sauce!

Crispy French Fries

Frying French fries. Sounds simple enough, doesn’t it? But creating fries that are both crispy and tender is an art, and requires technique. Try these and you’ll understand.

Vegetables Fries

These fries are a huge hit at our table, with adults and children alike. Kids love “colorful French fries.” Serve as a side dish, or as a tasty snack. They will disappear in no time!

Serve these in “frites cones” held in a wire stand like in the main image.  A feats for the eyes.

Sweet and Spicy Gourmet Mustard Dipping Sauce

This recipe is sodium free, fat free, and delicious. To make this faintly sweet and spicy mustard sauce calorie-free and sugar-free, replace the brown sugar with 1 tablespoon Splenda brown sugar. If you’re short on time and cannot make this gourmet mustard sauce in advance, sprinkle the fries with just a touch of vinegar, and then toss to combine. The vinegar will heighten the flavors of the fries. It’s my favorite way to serve them!

Originally published in the Summer 2011 issue of Joy of Kosher with Jamie Geller.

While hamburgers and hot dogs are requisite barbeque fare, in my family, a summer gathering isn’t complete without pickles.  After reading the labels on commercial varieties made with ingredients whose names I can’t pronounce, I promised myself to never buy another jar of processed, neon green pickles again.  Whether utilizing produce from your garden or purchasing veggies from the store, making pickles is a relatively simple way to preserve summer’s harvest. Get into do-it-yourself mode and think beyond cucumbers. Okra, tomatoes, peppers, snap peas, carrots, summer squash, radishes and cabbage, make wonderful pickled vegetables.

Sweet Freezer Pickles with Dill
Freezing marinated crisp, firm veggies is a quick, tasty way to preserve veggies like cucumbers, peppers, carrots, and cabbage. Once thawed, they can be kept in the fridge for a few days.

Like the flavors of cilantro and mint?
They won’t hold up in traditional canning methods but their delicate flavors are perfectly maintained in freezer pickles. These pickles were frozen with their brine in Ziploc bags before I defrosted to serve.

Mixed Pickled Vegetables

Mixed Pickled Vegetables

If you don’t want to bother with canning, combine the veggies in brine, and store the pickles in the refrigerator, where they continue to develop in flavor over time. Adding a sliced beet to this basic recipe turns the mixed pickles a lovely shade of pink.

Fermented Kosher Sour Pickles

Olive-green and deliciously tangy, classic kosher sour pickles are made through a fermentation process. In order to get natural bacteria to form and effectively preserve cucumbers, begin by thoroughly cleaning your veggies.  The cucumbers will be ready in about a week or more depending on how much salt was added and how sour you like your pickles. The more salt, the longer the fermentation process will take. Half sour pickles, made with about 1/2 cup salt per gallon of water, are ready in about a week. Full sour pickles, made with about 3/4 cup of salt per gallon of water, are ready in about 10 days, or more.

This article was originally published in the Summer 2011 issue of Joy of Kosher with Jamie Geller.

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To be honest, I usually don’t do much in the way of actual gift giving for Father’s Day.  My dad lives in Florida and so I usually just call him on the phone.  My father in law lives nearby and we usually get together and maybe buy him a book or CD.  A few years ago, though, I did send my dad a gift.  I found cedar planks and kosher certified spice rub at William Sonoma.  It was the early days of cedar planks and my dad never heard of it before and loves to barbecue, it was the perfect gift!

He now loves using a cedar plank to barbecue and has even replenished his spice rub at least once.

This year, I’m getting a little crafty.   And my crafts always come out of the kitchen.  A basket of BBQ-inspired homemade treats would be the perfect gift.  Of course you could buy all these things, but parents love our gifts more just because we made them, it’s just like we were kids!

I have a few fabulous recipes for you.

Go to your local Amazing Savings or dollar store and pick up some nice glass jars of varying sizes.  Then make your own…

Cajun Spice Rub

This recipe is for a Cajun Spice Rub, a little spicy and can be used on anything from chicken to fish to even potatoes.  Find more  Spice Rub Recipes here.

Carrot Ginger Dressing

Salad Dressing, try this Carrot Ginger  for gorgeous color and taste or make one of these flavorful dressings.

Date BBQ Sauce

There is nothing better than homemade BBQ sauce and this Date flavored version is perfect for any occasion, try it on a burger or brushed on chicken or even on steak.  Click for more Homemade BBQ Sauce recipes.

Mixed Pickled Vegetables

Don’t forget the pickles! Here at Joy of Kosher, we have some fantastic pickled vegetable recipes, from Quick Pickles to longer Fermented Pickled Cucumbers and my new favorite, Pickled Broccoli Stalks.

If you want to go full on Martha Stewart, pick up some pretty labels and print out custom labels for your homemade treats.

Whatever you choose dad will love it!  Happy Father’s Day Everyone!

Check out these other Father’s Day articles for more ideas.

Father’s Day on a Budget

How To Do Father’s Day the Right Way

Coffee Flavored Father’s Day Gift Ideas

My parents were pretty strict with alcohol consumption through my teenage years. The two exceptions were wine during Shabbat meals (though I was limited to one glass) and any cream liqueur. For some reason, Godiva Chocolate and Irish cream liqueurs didn’t count as alcohol, since they were so rich and in my mother’s opinion, you could only drink it in a glass, on ice, at times when you wanted to indulge.

The issue with these creamy libations is that for most Kosher-observing families, opportunities to drink a dairy cocktail are rare, unless the kids are asleep and you have an hour of free time to rest. Thankfully, Shavuot is right around the corner, so here are some ideas for dairy cocktails that I encourage you to try!

For the coffee lovers:

• During dessert, serve coffee with an assortment of liqueurs! Coffee goes great with Godiva chocolate and white chocolate liqueur, Kahlua, Amaretto and a variety of Creamy Liquers. Mix and match, or choose just one to spice up your coffee. Avoid adding in more than 1 ½ ounces total—you don’t want to go overboard.
• Make your own Irish Cream with this recipe inspired from Chef Shaya for a Kosher Irish Cream.

For the kids at heart:

• Chocolate Milk: Have a grown-up version of chocolate milk! Add 2 ounces of chocolate liqueur to 3 ounces of your favorite milk. Alternatively, you can use crème de bananes or white crème de cacao.

• Sundae: Poor 1-2 ounces of any thick cream liqueur over ice cream, and top with a maraschino cherry. Grown-up ice cream sundaes!

For a cold, creamy cocktail:

• Spiked Chocolate Cherry Cheesecake Milkshake! (Not for Sabbath/Holiday, but still delicious) In a blender, place 1 cup of ice, 1 ½ ounces cream or whole milk, 2 ounces chocolate liqueur, 1 teaspoon of cream cheese, and a dash of grenadine.
• Spiked Iced Coffee: Fill a tall glass with ice, then add 4 ounces of milk, 1 ½ ounces of coffee (or espresso for an iced latte), and 1 ½ ounces Irish Cream.
• Caramel Freezer: Fill a tall glass with ice, then add 1 ounce each of: Irish Cream, Kahlua, and butterscotch schnapps. Fill the rest of the glass with cold milk.

Yesterday, we learned how to construct a cheese plate.  The basic concept is the same when you are serving cheese as a dessert.  With a few minor changes in accompaniments you will be good to go.  Don’t be afraid to try something new.  Serve a light lunch, salad and quiche and save some room for dessert.

For dessert, one or two cheeses might even be enough.  Brigitte loves to serve Brie with Cherry Jam from Bonne Maman, it is an all natural jam form France that pairs perfectly with the cheese.  You can even serve this on its own for dessert!  Plate it on a small cake plate and it is like the easiest cheesiest cheesecake ever. And don’t forget the champagne!

The Cranberry Pecan Goat Cheese is a perfect dessert cheese, it has just the right amount of sweetness.  Then you can choose one of the harder cheeses, maybe going for the blue or keeping safe with a muenster cheese.  Serve with fresh fruit, like grapes, figs, pears or berries as well as dried fruits, like apricots, pears and cranberries.  Choose sweet caramelized nuts, like Maple Walnuts or Candied Pecans.  You can also serve alongside a selection of gourmet jams and preserves.

Then use this guide to choose the best wine to pair with the cheeses you select.

If you like beer, bring out the Guinness and serve with the Sugar River Beer Cheese to end the meal with an Irish twist.

I can just imagine it now, sitting outside, the kids playing in the yard, grown-ups sitting and relaxing in the shade, wine in one hand, cheese in the other, playing a fun game of Trivial Pursuit.  I love summer!

Coming soon to a table near you: long summer days, outdoor entertaining and Shavuot.  All of these occasions lend themselves to enjoying cheese.  I realize that the concept of a cheese course is fairly new to most Jews having grown up in America with very little kosher cheese to choose, but the time is right.  There has never been more kosher gourmet cheeses available than there are right now. So, even if you don’t think you’re a cheese person, give it a chance, you might surprise yourself.

Now, the question is when to serve this fabulous course, it really is suited equally to appetizer or dessert.  Take your pick, would you rather come home from shul, say Kiddush and sip your wine with cheese and crackers and nuts and olives while waiting for the food to warm up.  Or consider an easy dessert that will satisfy everyone.

Today, we start with the appetizer cheese plate.  Brigitte Mizrahi is the CEO of Anderson International Foods, Inc..  She started the company over 15 years ago and strives to find new cheese to make kosher, new concepts, and serving ideas. It is a life passion.  Brigitte loves great cheeses and all things gourmet!!!!

I spoke to Brigitte to help us understand how to construct our cheese plate.  Brigitte loves to start her meal with a cheese board before they even go to the table.  It is very French to sit and relax with some cheese and crudites, if there are no kids or they are playing in the other room, it can last an hour.  Here are Brigitte’s tips for cheese plate construction:

1.      Choose around 3 types of cheeses that are all different styles.  Just by looking at them you can tell they are different, from blocks, to softer rounds, to different colors.

2.      Try and choose cheeses that come from different milk types, like cow, goat and sheep.  Brigitte notes that sheep’s milk cheese is still harder to come by right now, so it is ok to stick to what is easy to find.

3.      Start with a soft goat cheese, spreads nicely on bread or crackers or even baby peppers.  To kick your goat cheese up a notch, cover it with a pesto and garnish with herbs and crushed nuts.

4.      Then choose a rich and creamy cheese, like Brie, tastes wonderful with some Bonne Maman Cherry Jam on top.

5.      Next, you can choose an aged cheddar or a flavored cheese like an herb pepper jack cheese or even a Swiss.  If you are really adventurous try something a little stronger, like a blue cheese.  Brigitte makes a Blue Marble that is a great starter blue cheese – very mild.

6.      Serve olives, salty nuts and cornichons along with the cheeses and even a bit of honey and jam.

Come back tomorrow for tips on serving cheese for dessert and get more great ideas from Brigitte by liking her on Facebook – https://www.facebook.com/NaturalandKosherCheese

I look forward to Shavuos and planning my menu around delicious dairy cuisine. Comforting foods like lasagna, blintzes and cheesecake always draw admiration from friends gathered around our table.

It’s one thing to make homemade blintzes, but who actually makes the cream cheese in the blintz, or, for that matter, the ricotta in the lasagna?

“You did what?” people ask me.

I instantly go from excitement to embarrassingly apologetic because, it takes a lot less time to make ricotta and cream cheese than it takes to go to the store.

Homemade Ricotta Cheese can be made from start to finish in less than half an hour.  Then mix it with some pasta, roasted tomatoes, and shallots for dinner tonight!

The Simplest Cream Cheese Ever the active time is only 3 minutes, but it does have to sit for a few hours to attain the right texture.  Technically, traditional cream cheese is made by adding special starters or cultures to cream. An easier process can be done at home. When whey is slowly strained from yogurt, the result is a thick, spreadable “yogurt cheese” that is just like cream cheese. The strong flavor of this smooth, cream cheese-like schmear, adds a wonderful depth to everything it accompanies. All you need is a quart of yogurt, a strainer, a clean dish towel, a bowl, and you’re in business.

A variety of mix-ins, whether savory (chopped herbs, dried onions, and granulated garlic) or sweet (honey, cinnamon sugar, or pureed berries), can be added to make an endless assortment of homemade cream cheese spreads that will make every bagel addictive.

Reprinted from the Joy of Kosher with Jamie Geller Magazine May/June 2011 – Shavuos Issue

I don’t believe there is any kosher for passover coconut milk on the market yet, at least I haven’t found it.  I remember last year there was a big deal over Almond milk that was certified.  It is so nice to be able to make non dairy desserts without using chemical filled artificial creamers.  Almond milk is a great option, but it can get pricey and sometimes the flavor is not ideal or you might need something with a little more fat.  That is when I turn to coconut milk.   On passover coconut is a big part of many desserts, think macaroons, how could there not be kosher for passover coconut milk.

Then I happen to be talking to a woman from Ghiana who told me she always makes her own coconut milk and it is not a big deal.  Especially if you start with already grated, which of course she doesn’t.  Then I remembered that our food blogger friend, Shoshana gave us a recipe last year for Passover pudding where she tells us how it is done.  Shoshana says to pour boiling water over the coconut and then puree in a blender and strain it in cheesecloth.  However, many recipes on line suggest soaking it in warm water and then straining it and that you can even go through the process twice with the second batch being thinner.  I thought that would be even easier, not to have to puree it, but I was not happy with the results. I think if you can get fresh coconut and grate it yourself you would not have to puree it.  But if you want to go the easy way we will still with Shoshana and here is how it is done.

Start with a bag of unsweetened shredded coconut and measure it into a bowl.

For every 1 cup of coconut you will need 1 cup of boiling water.  Pour the boiling water over the coconut in a blender (do not use a food processor, it won’t work).  I used 2 1/2 cups coconut milk and 2 1/2 cups water.

Puree for 2-3 minute.  Line a bowl with cheesecloth and pout coconut mixture into cheesecloth.

Squeeze out all the liquid from the coconut by picking up the cheese cloth and squeezing.

That is it, store in the fridge

As mentioned above I got the best results when using a blender and blenders can be pretty cheap and useful to have on Passover, but if you don’t have one, you can get a decent product with the food processor and then second best would be no blending at all, you will still get a thinner coconut milk.

Fresh coconut milk should be used within 2 or 3 days and should be refrigerated.

Whenever we approach “Maror” at the Passover Seder, I see my little cousins cringe at the prospect of having to eat the bitter herb to remind us of the bitter work the Egyptians forced on the enslaved Hebrews. The horseradish we consume can even bring tears to your eyes if you have too much. By the end of the two Seders, there is usually enough horseradish to last for 3 or 4 more Passovers or preserved to be used with gefilte fish for the whole year.  The sale of bottled horseradish began in the 1860′s, but there is nothing like making your own.  Here are 2 different methods for preserving.

Gefilte Fish Cakes with Horseradish Sauce

http://www.horseradish.org/history.html