Do it Yourself

 

Infused Honey

 

Contributed by:

 

0 comments | Leave Comment

 

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!


 

DIY Mercury Candle Holders with Gold’s Jars

 

Contributed by:

 

1 comment | Leave Comment

 

If you’re like me then you probably love Pinterest. I tend to go onto the site three to four times daily looking at different craft projects and adding them to my “I WANT TO DO THAT SOMEDAY” List.

Well one thing that I have always wanted to do was to make my own Mercury Glass Candle Holders. I love mercury glass especially the old distressed look of the design.


 

Homemade Beach Snacks For You and Your Kids

 

Contributed by:

 

0 comments | Leave Comment

 

Packing for a trip to the beach means making sure you have all of the essential items to making your day enjoyable and carefree.

The ultimate checklist consists of:


 

How To Make Homemade Halva

 

Contributed by:

 

5 comments | Leave Comment

 

One of my favorite things to do when I am in Jerusalem is to go to the shuk. I love the bustle and energy of shopping there. The fresh produce, the spice shops, the fresh baked pita, all the stalls draw me in inviting me to purchase just a bit of this and a bit of that. But no display grabs me quite like the halvah stand. Huge slabs of halvah in every imaginable flavor, with the shopkeeper handing out samples so good you just can’t help but buy some. I always end up buying way too much, but no one seems to complain when I bring it home.

Since I don’t live in Jerusalem and don’t have the good fortune of regularly shopping at the shuk I wanted to try to recreate some of that amazing halvah in my own kitchen. It turns out that the flaky yet creamy texture that makes halvah so alluring it somewhat dependent on making industrial sized batches, which makes it a bit tricky to translate to the home kitchen. That being said, I have come up with a method that yields delicious halvah that is so much fresher and more delicious than any packaged halvah available for purchase. It is slightly less flaky than the halvah I remember from the shuk but it comes very close in texture and matches it in flavor.


 

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:

 

7 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