See how easy it is to make Chili - Jamie Geller shows you how.

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.

Chocolate Cups with Chocolate-Orange Cream Filling
Chocolate cups are wonderful petits fours that can be filled with anything you can put in a pastry bag. Preparing them is a little more complicated than praline making because you fill them after removing them from the molds. I make them slowly and patiently, in the wee hours of the night, when everything around me is calm and quiet and I have the best chances of producing perfect, unbroken cups

Truffles – Make them your way, with the flavors you desire.

Chewy Caramel Pralines

Almond Nougat Pralines

We share a special connection with Purim; after all, Purim is a time when we are mandated to increase our level of joy! At Joy of Kosher magazine, joy is on our minds all the time, as we endeavor to indulge our readers with a beautiful read, and a delightful culinary experience.

Purim, as a holiday, is more than fulfilling the four mitzvos (manos, mishteh, megillah, tzedaka); lots of you no doubt look forward to Purim as a time to let your creative juices flow, as the one-time-of-year you get to express yourself, by way of your shalach manos. For some of you, that means getting all artsy and cutesy and coming up with a great theme to send along with a creative poem. Other people prefer to convey a personal touch and send homemade goodies, ranging from cakes and cookies, to challah, to salads, to kugels, you name it. And yet others prefer to purchase a knick-knack or the like, something useful for your recipients, to still enjoy long after the purim nosh has been consumed. Wrap some store-bought chocolates and a grape juice in some cellophane, and those people are all set. No matter your shalach-manos-style, the common denominator we all share is that we view this special mitzvah as an opportunity to show the people we care about how much they mean to us.

Looking for that unique gift for your friends and family? How about your co-workers? Your children’s dedicated teachers? Look no further than the Joy of Kosher magazine! A feast for the eyes as well as the senses (feasting is, after all, one of the obligatory mitzvos associated with Purim , a gift subscription to Joy of Kosher magazine will be appreciated by all your recipients.  Indulge them with something beautiful, practical, and enjoyable, and they will thank you anew each time the magazine arrives on their doorstep. Looking for a more inexpensive, yet aesthetically pleasing option? We’ve got you covered as well: include a copy of the latest issue inside each shalach monos that you give. (Discounts on bulk orders.) Don’t forget: the more you give, the more you save. This Purim, share the JOY – and get your gifts of Joy of Kosher today!

Order Now!

A steaming mug of sweet, creamy, chocolatey deliciousness.  What could possibly be better in the dead of winter?  Come in from the cold, put on some warm socks and curl up in front of the fire with the mug warming your hands.  Hot chocolate oozes coziness and tradition, starting in childhood sometime after the second or third snowball fight.  But was it hot chocolate or hot cocoa that you sipped?  Do you remember?  Does it matter?  You might be surprised to learn that there is much debate on this exact subject.

Even though “hot chocolate” and “hot cocoa” are often used interchangeably, there is a big difference between the two.  Hot chocolate or “drinking chocolate,” is made from ground chocolate (which contains cocoa butter) mixed with hot milk.  It is made by taking solid chocolate and chopping it finely or grinding it into a powder, then melting it into hot milk which adds to its creaminess.  It is smooth, supple and satisfying.  Drinking chocolate is commonly enjoyed throughout the world, but particularly in Europe where, for example, the very thick cioccolata densa is a staple of northern Italy.

Hot cocoa, however, is made with cocoa powder only, along with nonfat dried milk, sugar and flavorings.  It is usually made from a powdered mix and is sweeter than hot chocolate.  Even when making hot cocoa from scratch, adding cocoa powder and sugar to hot milk, it ultimately lacks the rich smooth texture of hot chocolate due to the absence of cocoa butter.  Is it obvious which I prefer?

The Aztecs are first credited with cultivating the cacao bean to brew “cacahuati” or “xocolatl” (literally “bitter water”), an unsweetened version of modern-day hot chocolate.  In the 17^th century, Spanish doctor Antionio Colmenero de Ledesma published the first recipe for hot chocolate as an elixir, adding different spices to treat a number of ailments.  Even President George Washington was known to wash down his breakfast of cornmeal cakes with a cup of hot chocolate to sustain his health.

Today, hot chocolate is usually consumed for pleasure rather than medicinally, but new research continually suggests that there are many health benefits attributed to the drink. The most significant heart-healthy components of chocolate, the basis of the drink, is a group of compounds called flavonoids which are known to have multiple beneficial health effects.  Dark chocolate is much richer in flavonoids than other types of chocolate, and its consumption has been linked to improved arterial flow, lowered blood pressure, reduction of heart disease, heart attacks and strokes, and even cancer prevention.  Other studies have shown that hot chocolate contains more antioxidants than wine and tea, and that a larger amount of antioxidants are released when the beverage is heated, thus making hot chocolate even better for you.

So hot chocolate is good for our health, not just for our soul.  Here’s one of my favorite ways to enjoy it:  I add complexity by infusing with whole spices and citrus to create delicious undertones of flavor, as well as a grown-up twist by adding coffee (which also cuts the sweetness of the chocolate) to really treat my whole self.  A perfect, rich, delicious way to keep warm this winter – when you want to indulge a little.

Spiced Orange Mocha

In the cold of the winter nothing is better then coming home to a warm, hearty and mouthwatering meal. The smell and taste of the various recipes listed are enough to make everyone forget the chill and gloom associated with winter.

Mocha Brownie with Mocah Caramel Center

This is the ultimate brownie recipe especially for those who love the flavors of coffee and chocolate combined. The brownie is chocolaty and fudgy and the caramel is an original and delectable addition to the brownie. If you have no time or patience to make the caramel, try the recipe without the caramel.

Braised Short Ribs

The short ribs are cooked low and slow with an incredible combination of ingredients. When they are done, the meat literally falls off the bone. The smell and taste of this dish is glorious.

Seared Tuna with Pineapple Salsa and Balsamic Reduction

Searing the tuna makes the tuna look and taste amazing.  The pineapple salsa adds just the right burst of flavor and color to compliment the tuna.  When plated, this dish looks like artwork. Balsamic reduction is balsamic vinegar simmered down to concentrated syrup and adds
another dimension and flavor component to many dishes.

Spinach Lasagna

Sizzling sauce, gooey cheese and layers of pasta epitomizes comfort food.

Mushroom Barley Soup

This is a great recipe for a traditional mushroom barley soup.The earthy taste of mushrooms simmered in stock with barley and vegetables is perfect served on a cold winter day. Using dried mushrooms and its soaking liquid brings a depth of flavor to the soup.

Italian Style Meatballs and Spaghetti

These meatballs are a delicious and welcome change from many meatball recipes which call for a lot of sugar and sweet sauces. In addition, these meatballs are not fried and come out moist. They burst with the flavors of Italy; tomato, basil and garlic.

Sesame Crusted Tofu Over Stir Fry Soba Noodles

This is a healthy recipe that packs a lot of flavor and texture. Using the water that the pasta cooked in is a technique used by many Italian chefs Cabbage with Pomegranate Seeds and Pecans

This salad looks and tastes great. The green cabbage and the ruby colored pomegranates contrast really well together.

Basil Pea Risotto

Risotto is slow cooked Arborio rice, a very popular Italian dish that is featured on many menus in restaurants all over the world.  The starch in the rice releases during cooking and makes a naturally creamy rich dish. It does take a while to prepare, so if you have time and patience
and want to bring the restaurant experience to your kitchen, try out this delicious risotto. The risotto is great served with pan seared fish.

Winter Vegetable Soup

This is a flavorful, healthy soup that is easy to make. The soup freezes well and is filling and delicious; perfect for a cold winter day.

As seen in the JoyofKosher with Jamie Geller Magazine (Bitayavon Winter 2011) – Subscribe Now

So I have a friend who sends me food every Succos. We daven in the same little shul, and our husbands are friendly. So a day or so before Succos, she called me to tell me she was sending over a trayof stuffed cabbage. I thanked her, and offered to send over a potato kugel - I was in the middle of making a batch at the moment. She told me she didn’t need potato kugel, but if I was making yapchik that would be lovely. ” Sure, absolutely, no problem,” I told her before we hung up.
Turning to my husband, I asked him ” Yapchik is potato kugel with meat inside, right?” He told me it was, that he had the chance to taste in shul. I smiled to myself, and began to make what I thought was yapchik. I sent it with my husband to take on his way to shul that night. After Succos, my friend called me. ” I just wanted to tell you, my husband said this yapchik was better than the ones he’s eaten before- he said it was different- there was meat all throughout and that was good.” I thanked her and went on my way..til I found out what I had made wasn’t yapchik. At least not in the traditional sense.
You see, I knew I couldn’t just put raw meat into raw potato kugel, bake it at 350 or 400 for 3 hours (how I usually bake my potato kugels) and expect it to be done. I couldn’t even do it even if I used chopped meat. So when I made what I thought was yapchik I used cold-cuts. Not just off the shelf- I used navel pastrami, 1st cut corned beef and genuine turkey breast. That explained why it was different – I’ve heard that with traditional yapchik the meat doesn’t mix all the way through.
So if it’s not yapchik, why am I calling it Amerikaner Yapchik? To me, it’s yapchik, and deli makes it completely American. The best part of this recipe? It cooks like regular potato kugel..and its even better the next day!
Amerikaner Yapchik

1. Start With Delicious Liquid

• Soups are mostly water, but it’s often disguised as broth or stock, wine, milk or cream.
• The vast majority of the time, the liquid in soup is stock or broth.
• When adding wine to soups, add the wine after you have sweated off the vegetables.
• Be sure to bring it to a boil and let it cook for at least 10 minutes to cook off the harshest of the alcohol.
• For cream- or milk-based soups, use fresh dairy products.

2. Sweat the Roots Man!

Aromatics include onions, leeks, garlic, and often celery and carrots.  Cooking them over low to medium heat in the pan before adding any liquid will help soften their texture and blend their flavors. Cook, stirring occasionally, until they are soft but not browning, about 5 minutes.  The goal is to break down their cellulose (making them easier to eat or purée later) and get them to give off some of their liquid, which will deepen the flavor of the soup.

Peel and chop onions as uniformly as you can so they cook evenly.

3. Use the Right Tools

Technically all you need is a heat-proof vessel and heat, but if you want to make soups that shine a large and heavy pot, a powerful blender or immersion blender is going to work wonders.

4. Salt in Stages

Canned and prepared soups are known to be high in sodium. There’s a reason: all that water takes a lot of salt to flavor! The difference between soul-satisfying homemade soup and “why did I bother?” homemade soup is often in the salt. Cooks, afraid of over-salting, create pots of soup just a teaspoon or two shy of proper seasoning.

Salt soups as chefs do: in layers. Add some salt to the aromatics and other vegetables as you cook them. If you’re cooking the meat separately, make sure it is well seasoned before it goes into the pot. And, most importantly, taste it before serving and add salt until you taste a hike-up in flavor, then stop.

5. Make your soups look Alive!!

You’ve used great ingredients. You’ve cooked and salted them properly. How to make the most of it all before it hits the table? Add a bit of something fresh right at the end. Fresh herbs, fresh citrus juice, a dollop or two of cream or yogurt. A hit of something un-cooked and un-simmered will highlight the deep, delicious, melded flavors in the rest of the soup.

6. Garnish like a Chef

Go beyond chopped parsley and freshly ground black pepper (although they both make great garnishes for many soups!). Chefs know that the best soup garnishes offer a contrasting flavor or texture to both compliment and highlight the soup.

• Crunchy on smooth (small croutons or crackers on a silky leek soup)
• Smooth on chunky (sour cream on borscht)
• Bitter on savory (herbs or black pepper on lentil soup or almost anything!)
• Salty on sweet (diced crisped pastrami on sweet potato carrot soup)

Even if there are no appetizers left over (there probably won’t be!), make these dishes again and enjoy them for a weekday meal.

I love dishes that do double duty—served as either a weekday meal, or dressed up as an appetizer with just a little tweak. It’s easy as pie to get
these recipes to work for you in lots of ways…now I just need to figure out how to eat pie as an entrée. We’ll leave that for another time. For now, enjoy these party hits even when the party’s over.

Zucchini Bruschetta

Bruschetta doesn’t have to include tomatoes. It’s officially bread, rubbed with olive oil and garlic. We’ve got that—and here, zucchini and a smear of creamy chummus stand in for the classic basil-and-tomato topping.

MAKE IT A MEAL: Turn it into a sandwich: Spread chummus on 2 slices whole grain bread. Top one slice with tomato and avocado slices and about 1/3 cup zucchini mixture. Place top slice of bread on top, and cut in half. Serve with a simple green salad for a healthful veggie meal!

Turkey Meatballs with Cranberry Sauce

Turkey and cranberry are not just for Thanksgiving. Enjoy this great combo year-round as a starter, appetizer, or a main dish.

MAKE IT A MEAL:
Serve 5 meatballs per person with the Cranberry Dipping Sauce alongside your favorite boxed rice pilaf. Stir ¼ cup chopped pecans and 3 tablespoons dried cranberries into rice pilaf just before serving.

Celery Root Soup

I used to walk by celery root in the supermarket and wonder, “Who on earth buys that thing?” Now I’m that person. On the outside, celery root is big and ugly and looks like it was just pulled from the ground. But then you cut away the peel (use a knife, the bumpy surface can be hard to maneuver with a peeler)—and inside is a vegetable with celery flavor and potato-like texture with way less starch.

MAKE IT A MEAL: Divide soup between 2 large bowls and serve with seasoned rolls: Take store-bought pizza dough, shape into dinner rolls, and bake according to package directions. Before baking, brush each roll with olive oil and sprinkle with a mixture of poppy seeds, garlic powder, and kosher salt.

Beer Braised Sausages

These beer braised bites have deep layers of flavor and get a nice balanced kick from the spicy mustard.

MAKE IT A MEAL: Instead of cutting sausages into bite-size pieces, place 2 or 3 links on a dinner plate with a dollop of Spicy Mustard Dipping Sauce. Serve with your favorite boxed couscous. Stir 2 chopped scallions and ¼ cup chopped olives into the couscous just before serving.

Greek Chicken Kabobs

Red wine vinegar, lemon zest, and oregano are a delicious Greek-inspired departure from the typical Italian or teriyaki-flavored versions.

MAKE IT A MEAL: Instead of skewering the chicken, simply bake it in the oven. Fill 2 pitas with cooked chicken and some chopped romaine lettuce. Top with halved tomatoes and thinly sliced red onion. Drizzle with tahini to serve.

As seen in Joy of Kosher with Jamie Geller Magazine – Jan/Feb 2012 – Subscribe Now.

Watch and learn how to make this creamy and delicate pareve Butternut Squash Soup. Perfect for Shabbos or a cold night any day of the week.

Hey there, El Senor Kosher Gastronome aqui, with an excellent way to clog your arteries on super bowl day. The super bowl has really become synonymous with 1) commercials 2) over-eating, and possibly in 3^rd place – football, which is fine, because yet once again my beloved Jets have eluded to heed my advice to hire me as their quarterback, and lo they missed the playoffs. So I now I have to hang my head whilst surrounded by a whole bunch of Ravens fans?? Uh-uh, not happening…So the alternative option -food induced coma! Let’s get cooking!

When I was looking for what to make for a superbowl party, someone suggested onion rings, and I’m not gonna lie, I love me some onion rings. So out came my trusty dutch oven, and I put many a glug of oil into the pot (about 2-3 cups…enough to cover the onions, and have enough volume to maintain its heat…we’re deep frying, not pan frying), and put the spurs to it, cooking over high heat (We’re looking for 350 degrees on a thermometer, which If you don’t have one, you can test that with a popcorn kernel…whenever it pops, you’re ready to fry).

One of the biggest problems with frying onions is that onions are chock full of moisture, which in order to fry them to the state of super deliciousness you need to first drive out all of the moisture. This will ensure the eventual crust will stick better to the onion, and the onion won’t be undercooked and too mushy. One way to do this is by soaking the onion first to soften them, and you can use buttermilk, or salt water, but to infuse more beer flavor we soaked it in beer.

While the onions were soaking, and the oil was heating, I made the batter. The batter, is an important part, because you don’t want it too “cakey” nor too thin. So we needed some lift, but we also needed crunch. For the lift part, the recipe calls for baking powder to supply the airyness, and to counteract that for crispness, it calls for flour and cornstarch (cornstarch being pure starch will gelatinize faster, and absorb more water). So I combined all of the dry ingredients, and slowly started whisking in the beer, until it was the consistency of a thick paste that left a trail as it’s dragged over the batter; know what I’m saying?

When the oil was ready, one at a time (I know, it is a little annoying, but seriously we’re talking the best onion rings you’ve had in a long time…can you put a price on that??) dip them in the batter to fully coat, and using tongs, transfer to the hot oil. Fry until browned, about 6-7 minutes, flipping over once.

Transfer to wire rack, and sprinkle a little kosher salt over still hot onion rings, and allow to cool for at least 10 minutes.

If you’re planning on making ahead of time, pre-heat the oven 200, and place the wire rack in the oven. The onions will crisp up some more, and keep warm.

And don’t forget to head on over and check out my blog, I’m even funnier over there.

Get the recipe for my Beer Battered Onion Rings.

We are so excited for the upcoming Kosher Cupcake Bake Off to be held in NY next week.  Jamie Geller will be the host of the event and our executive editor, Tamar Genger will be participating as one of the judges.  We will all get together to have fun, eat and raise money for Hurricane Sandy Relief with Achiezer.  Stay tuned for the winning recipe to be featured here on JoyofKosher.com.  We hope you will join us, see below for more info.

Click here to order tickets and enter below to win 1 of 5 pairs of VIP tickets.

a Rafflecopter giveaway

The February/March issue of Joy of Kosher with Jamie Geller is out and boy is it loaded.  We have hamantashen 3 ways and a Cowboy Seudah menu for Purim.  We got comfort food recipes and tons of edible gifts you and your friends will love.

This is issue is not to be missed, SUBSCRIBE NOW and get your copy in time for Purim.

In this month’s issue of Joy of Kosher with Jamie Geller, Jamie shares her Cowboy inspired Seudah menu.  Last year in anticipation of making Aliyah she made Israeli food and now living in Israel she is going All-American.  What is more American than good ole mashed potatoes, usually with heavy cream, butter and gravy, which won’t work with Fried Chicken, Chili and BBQ Brisket.  Check out a few Quick & Kosher riffs on traditional mashed potatoes.

Wasabi Mashed Potatoes

Mashed Potatoes and Gravy

Caramelized Onion Mashed Potatoes

Multicolored Martini Mashed Potatoes

With all the gadgets and gear available nowadays, kosher travel is becoming easier and easier. There are so many ways to make your vacation more entertaining, more comfortable and stress-free…and we’ve been noticing the difference over the years we’ve been involved with Eddie’s Kosher Travel. Here are a few things we reach for when we pack up the family for a trip:

Luggage scale – This is a must, because it takes all the guesswork out of making sure your suitcases are not overweight and you don’t pay hefty airline fees. Bring one along to make sure the souvenirs you purchased along the way don’t give you trouble.  This one by Magellan is under $12.

Adaptors and chargers – When it comes to electronics and international travel, it’s best to buy multi country adapters. Pack chargers in a ziploc bag in your hand luggage so you can repower in airports or rest stops along the way if needed. Before you check out of hotels, remember to remove all chargers from outlets before you leave the premises. In a bind, some hotels do have spare chargers (from lost and found) if you ask.

Tablet and entertainment – On our last trip we downloaded some shows and movies on our tablet and were able to pleasantly pass the time while waiting for connecting flights on a long trip. Load it up with Jewish videos your kids can watch so they won’t be bored. This is a great gadget to have with you.

Travel pillow – Snuggle up and get some shut-eye during flights and car rides with a comfy travel pillow. Lots of cozy ones can be found with a quick online search. Who says you have to get a stiff neck when you travel?

Kosherclock3 – Here’s a kosher travel clock approved by rabbis…does that mean you could eat it? Well, not really, but the Kosherclock3 has a weekday mode, Shabbos mode and travel mode to make sure you’re on time wherever you are – even on Shabbos overseas. Check out the features and you’ll see why you need it.

Bonus: Handy Apps

Do you have a smartphone? Of course you do. Click into your phone’s app store and download these winners:

TripIt – “TripIt drags traveling kicking and screaming into the 21st century.” That’s their tagline. It turns all your flight, hotel and rental car confirmation emails into simple, mobile travel itineraries just by hitting forward.

FlightTrack – Track flights with this zoomable app that simulates the plane progressing towards its arrival airport. It’s easy to use and it provides departure and arrival information, plus gate and baggage-claim information, all refreshed every five minutes. It also works with TripIt.

Kosher GPS – Find nearby kosher restaurants, mikvahs and minyanim wherever you are. Kosher GPS has daily updates and thousands of locations, and it even offers free discount coupons.

Shabbat & Holiday Times – This app from Chabad.org shows you candle lighting times as well as when Shabbat and holidays end. It also provides quick access to more information on the upcoming parsha and Jewish holidays from their huge database. Times are automatically selected based on your current location or you can choose to show times for other locations.

Siddur – A siddur app takes the weight out of your luggage and dissolves it into your sleek phone. App stores offer siddurs for all kinds of styles and nusachs, so pick your choice. Just remember that if you’re traveling somewhere without a minyan, you can’t use it on Shabbos so bring a real siddur with you!

What are YOUR go-to travel gadgets?

Tu B’ Shevat, the Jewish holiday celebrating the New Year of the Trees, is something I fondly anticipate each year in the midst of winter. As a child growing up in Northern California we always held our Tu B’shevat seder outside on the grass and then planted new trees in the back yard. The first bulbs of spring would be beginning to bloom and it was the perfect time of year to plant new trees. While it is a bit harder to feel that kind of tangible connection when in much of the country it is still the heart of winter, it is still wonderful to celebrate planting and trees and a time when the earth will be blooming again.

Almond Stuffed Dates

On Tu B’Shevat, it is traditional not only to plant trees but also to eat food from the seven species mentioned in Deuteronomy (wheat, barley, olives, pomegranate, figs, dates and grapes). Although they are not mentioned in the same verse, almonds also have a special significance for the holiday because they are one of the first trees to bloom in the spring in Israel and they have the symbolism of fertility and rebirth While I like eating all the different fruits and nuts commonly served at a Tu B’Shevat seder, I have to admit I like to dress them up and bit and turn them into more of a sweet treat.

One of my favorite things to serve on Tu B’shevat is almond filled dates. These almond stuffed dates are a common Middle Eastern sweet. A bit of sweetened almond paste is stuffed into a date and then topped with a whole almond. The soft sweetness of the date complements the almond flavor perfectly and the crunch of the whole almond brings it all together. These are extremely quick and easy to put together, but seem much more elegant than a simple dried fruit plate.

Another fun way to incorporate almonds into a Tu B’shevat menu is these almond linzer cookies. Many people have a tradition of making etrog preserves after Sukkot and saving them to eat on Tu B’shevat. Following that tradition I filled these almond linzer cookies with etrog preserves. It is said that eating etrog brings the blessing of fertility so if that isn’t what you are looking for, or you simply don’t have any etrog preserves in the house, feel free to use any other good quality jam or preserves.

Almond Linzer Cookies

My favorite Tu B’shevat treat, however, are these pomegranate and fig filled almond macarons. These are not the heavy coconut macarons of Passover. They are delicate almond confections filled with either pomegranate ganache or honey fig jam. They are a bit more involved than the other recipes but in my mind the results are worth it. They may seem intimidating at first, but once you get the hang of making the macarons they are not so hard to make. I use the Italian Meringue method which seems to be a bit more reliable than the French Meringue method. Precision does matter when making macarons so I highly recommend measuring by weight. I have to admit the process of making them is a bit addictive. You may find yourself making them again and again.

No matter if Tu B’Shevat brings great weather or snow, these treats are sure to bring the sweetness of spring to any Tu B’shevat table.

Almond Stuffed Dates

Almond Linzer Cookies

Italian Style Macarons with a choice of fillings