Shabbat Menu – Remembering

 

March 9th 2014

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This week’s parsha describes the laws and responsibilities of the kohanim, the holy priests.  The kohanim keep the fire on the altar burning constantly, from morning until night.  There is also the special Shabbat Zachor reading where we remember the attack of Amalek as we draw closer to the holiday of Purim.  In the spirit of remembering we will share a menu filled with Omega-3 fats, which have brain boosting powers.

Sesame Soy Salmon

Sesame Soy Salmon

baked eggplant with ground beef

Baked Eggplant with Ground Beef

charred asparagus

Charred Asparagus

Freekeh-Pilaf

Freekeh Pilaf

Cranberry White Chocolate Hamantashen

Cranberry White Chocolate Hamantashen


 

A Low Fat Caesar Salad

 

March 7th 2014

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Caesar salad made have Italian origins, but when we work a little fusion magic we can create an unbelievably creamy Caesar using plain Greek yogurt.  The truth is that Caesar salad is not from Italy, but it is generally attributed to an Italian immigrant and is usually made with Romaine lettuce, croutons, Parmesan cheese, olive oil, lemon juice, anchovies or Worcestershire, garlic, black pepper and an egg yolk. An average Caesar salad will have almost 200 calories and 15 grams of fat.  That is why we created this lower fat, egg free alternative that is extra creamy and the secret is the Greek yogurt.

Norman’s Greek yogurt is chalav yisroel and provides a great substitute for heavy cream and sour cream.  In this case it works to keep the fat down and also allows us to keep this Caesar salad eggless.  This salad has only 100 calories and 2 grams of fat, add some canned or grilled tuna and make it a full meal. And since we are already going fusion crazy, there is no need to stop at romaine and croutons with this salad dressing.  Go ahead and make extra and use on all your favorite salads.  If you leave it a little thicker you can even use it as a spread for a sandwich.

Here’s the full recipe for our Greek Yogurt Caesar Salad.

 


 

Easy Weeknight Fish Recipes

 

March 7th 2014

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Are you looking to get more fish into your diet? This flavorful recipe makes it easy to increase your fish consumption. White meaty fish, such as halibut and the cod served here, is low in calories but high in protein. For those of us watching our waistlines, fish is a great choice especially when it replaces fattier cuts of red meat. And because it’s so low in calories, it means we can have a larger portion for fewer calories.   If you are new to fish, try replacing one meat dish a week with a fish dish. Small changes will add up quickly!

This Mediteranean style steamed cod recipe is healthy and flavorful, bursting with unsaturated fats and lots of strong flavors. Because cod, as mentioned above, is a mild yet meaty white fish, it takes on the flavors of ingredients in the dish. In this recipe, olives, sundried tomatoes, garlic and white wine provide savory bursts of flavor. I serve this dish a bright green vegetable such as sautéed Brussels sprouts in garlic and olive oil, or just-wilted garlic kale.

Sesame Soy Salmon

Sesame Soy Salmon

Fish is an excellent source of protein. And salmon is an especially good source of healthy fats, namely omega-3 fatty acids. These fats are great for reducing inflammation and the risk of developing heart disease, two things that are very important in keeping healthy. But salmon is not the only source of these good-for-you fats. Broaden your palate and try other fish rich in Omega-3s: tuna, trout, mackerel and arctic char are also great options.

Salmon has a naturally strong flavor which holds up nicely against this savory  marinade for a Sesame Soy Salmon. Allowing the fish to marinate long enough helps to meld the flavors together for a cohesive dish. The addition of a crunchy vegetable base adds interesting texture and  lots of flavor.

What is your favorite fish? I hope I inspired you to eat it more often.


 

Unique Chocolate Treats for Mishloach Manot

 

March 6th 2014

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Everybody that knows me is familiar with my chocolate obsession. The darker and richer, the better! Every year I make a few special treats to put in my mishloach manot. These two are at the top of my list! The chocolate bark is simply delicious and always looks festive and the chocolate dipped honeycomb fits in with my Bee theme. Both are incredibly easy to make and will completely jazz up your mishloach manot!

honeycomb candy

Chocolate Honeycomb Candy

Chocolate Dipped Honeycomb
Purim has always been one of my favorite holidays but with an 11 week old baby, this year is going to be better than ever! Our little Andi Brielle (Andi Bee as we call her) helped with the decision for this year’s theme- Honey Bee. Everything will be black, yellow, and honey filled to fit the theme. And for a crunchy snack, homemade, chocolate dipped honeycomb fits the bill. Chewy, sticky, and caramel flavored, these little guys hit the spot!

diy chocolate bark

DIY Chocolate Bark

Chocolate Bark
Chocolate bark is an easy and delicious snack that’s perfect for any time of year. I love using high quality, dark chocolate, but feel free to use any kind you like. This is perfect to make when you have leftover dried fruit or nuts in the house. Really anything goes here!


 

5 Savory Hamantashen Inspired Menus

 

March 5th 2014

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Here at Joy of Kosher we have a plethora of hamantashen recipes!  Many of the recipes are quite versatile and can be served outside of a Purim party setting.  These menus are inspired by 5 savory hamantashen which work as appetizers, main meals, and of course, desserts.

Cardamom Scented Hamantaschen with Goat Cheese and Pear Filling

1.  Cardamom Scented Hamantaschen with Pear and Goat Cheese Filling: The goat cheese filling is optional; if you choose to go dairy-free try the Green Curry Chicken and Vegetable Rice as an entree.  The classic combination of pears and goat cheese make these hamantaschen a great side dish.  Start with Easy Zucchini Soup, followed by the main course of  Grilled Salmon over Lentil Salad with Walnut Vinaigrette and the Cardamom Scented Hamantaschen with Pear and Goat Cheese Filling.  For dessert, try the Almond and Olive Oil Cake.

 

Camembert Hamantaschen with Apple Cinnamon Filling

2.  Camembert Hamantaschen with Apple Cinnamon Filling: This is a fabulous sweet and savory appetizer.  For the main course, try the Lemon and White Wine Broiled Sole with Cranberry Quinoa Stuffed Zucchini and Potato Salad with Arugula and Tomato.  For dessert, try the Hazelnut Chocolate Chia Pudding or the Pear Applesauce Cake with Pomegranate Glaze.

 

3.  Thanksgiving Savory Hamantaschen:  Filled with roasted squash and turkey, Thanksgiving Hamantaschen are served best as part of the main meal.  Start with the refreshing Miso Kale Salad, then during the main course pair the Thanksgiving Hamantaschen with Chili Garlic Sweet Potatoes and Brussels Sprouts with Beef Bacon.  If you’re not too full, try the Deconstructed Apple Pie for dessert.

 

Vegetable Samosas (The "New" Hamantashen)

4.  Vegetable Samosas (The “New” Hamantashen):  Vegetable samosa hamantashen make a great vegetarian main dish.  The Carrot, Quinoa and Spinach Soup is a great starter, followed by the vegetable samosas with Rice Pilaf, Channa Masala and Kumquat Chutney.  For dessert, try the beautiful Indian River Grapefruit Meringue Cake.

 

Pecan Pie Hamentashen

5.  Pecan Pie Hamantashen: It’s safe to say that the Pecan Pie Hamantashen would make a perfect dessert.  I picture serving these along with pareve ice cream, but before rushing to dessert, try serving dinner too!  I would serve a hearty dinner starting with a Blood Orange and Beet Salad, followed by Herb-Roasted Beef in Salt Crust with Green Beans Almondine and Caramelized Onion Mashed Potatoes.


 

How To Make A Cheese Board Mishloach Manot ...

 

March 5th 2014

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Spread the Cheer this Purim!!!

I was so excited when Tamar asked me to design a Mishloach Manot using Natural and Kosher Cheeses. I have always thought that a cheese board would make a great Mishloach Manot. Cheeses pair well with bread, wine, and grapes (just to name a few), and with little effort can be arranged to make a striking presentation. Additionally, with all the nosh, cakes, and sweets everyone receives, your recipients will be thrilled to receive “real” food that they can nibble on and enjoy throughout the busy day.

The following is one arrangement that I came up with, but the presentation options are endless. So copy this idea or let your own creative flair express your own style. Either way, your friends, and family will “smile and say CHEESE!”

Including a cheese spreader will add that finishing touch to your package.
(Other suitable cheese companions: pears, crackers, olives)

You will need:
Cheese board (I used a cutting board from a dollar store)
Assortment of cheeses (I used Natural & Kosher Cheddar and Parmesan)
Napkin
Grapes
Baguette
Small bottle of wine
Natural Grass
Shrink wrap bag
Cheese knife (available in many discount stores)
Labels

Directions:

Place the napkin and grass on the board and arrange the food and spreader on top.
Place board in a shrink wrap bag. Tape the extra plastic to the back of the board with scotch tape.
Use a blow dryer to shrink the plastic.

Comment with your favorite cheese pairings.

***Giveaway***

Enter to win a selection of Natural & Kosher cheeses valued at $50.  Fill your fridge and don’t worry cause they are all kosher for Passover too.  Use Rafflecopter below.

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This post is sponsored by Natural & Kosher, all opinions are my own.
Photography by Mrs. Leah Trenk.


 

A Chinese Purim Seudah Menu

 

March 4th 2014

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Looking through all the Purim menus we have shared over the years, Italian, Mexican and the ever popular Persian, I was struck by the absence of a Chinese menu. How could I have let that happen!! Not only do I love to cook and eat Chinese to the point that I make a Passover Chinese Seder that is on permanent repeat from my guests requests, but also because I spent every Seudah growing up at the local Kosher Chinese place.  We didn’t go out to eat very often when I was little, mostly because there were very few kosher restaurants near where I lived in Florida.  Hard to believe I grew up near Boca, which now has an abundant of kosher options.  So, those special meals out for Birthdays or for Purim are fond memories and now that I live in New York I wouldn’t even consider going out to a restaurant for Purim.  I much prefer cooking for my family, maybe a few friends and celebrating in the quiet of our home rather than an overcrowded restaurant.  I can’t wait to share my memories with my kids with this easy to make at home Chinese menu.

Hot and Sour Soup

Hot and Sour Soup

I was thinking it would be fun to start with a Pu Pu Platter using a sterno to cook our food like they do in Chinese restaurants, where they serve the food par cooked and everyone gets to heat the food themselves.  We could make these Asian Chicken Wings, Beef and Mushroom Egg Rolls, and something on a skewer, maybe these Walnut Crusted Chicken Fingers.  While we are waiting for our platter to heat up I would serve my Hot and Sour Soup.

Sweet and Sour Chicken with Sesame Rice

Sweet and Sour Chicken with Sesame Rice

Everyone loves one of the dishes to be breaded and fried, so let’s try Jamie’s Sweet and Sour Chicken with Rice and then this Sesame Soy Beef Stir Fry with some steamed broccoli.

 

Ginger-Sesame-Tempeh

Ginger Sesame Tempeh

It is always good to make something for the vegetarians that everyone can enjoy.  Try Ginger Sesame Tempeh with extra green beans.

Vegetable Lo Mein

It can’t hurt to have a little lo mein to go around.  All this food makes great leftover too!

Fortune Cookies

Last, but not least, the ultimate hidden food, the Fortune Cookie – make your own or stick with traditional Hamantaschen.


 

Our Where’s Waldo? Purim Theme

 

March 4th 2014

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We’re doing it again.  I am not too cool to be seen in the same outfit twice.  No siree.  Not even on TV.  Not even if it’s a super memorable statement piece like an animal print cardigan.  Case in point:

See here on CBS in March

And here on FOX in December

Not even a well-documented red and white striped Waldo family purim costume is too bold for a 2nd appearance.

See last year’s look here.

Purim 5773/2013

And see this year’s look here.

Purim 5774/2014

Sara, my sister-in-law’s, sister-in-law called to see if her sister-in-law could borrow our Waldo costumes.  I told her to check back in a few years.  Hey, they weren’t cheap and still fit.

Our Where’s Waldo Mishloach Manot will feature Black and White Chocolate Peppermint Candy Bark inspired by the Kiddie Candy Bark on page 281 of my new book JOY of KOSHER Fast, Fresh Family Recipes – BUY IT NOW!  (Sorry I didn’t mean that exclamation point to make it sound like I am screaming at you – I am just so excited and in love with my new book and really want to impress upon you the fact that you MUST have it!  Ooops there I go again.)

Recently I have been making this favorite recipe a lot.  Including the Salted Almond and Pistachio dressed up version for Shabbos, engagement parties, and just plain snacking.

Good quality chocolate is the key.  As is a double boiler if you want to practically ensure you don’t burn your chocolate.  In the book I recommend melting chocolate in short intervals in the microwave but lately I’ve found a homemade double boiler (a pot of simmering water topped with a glass bowl) to be fool-proof – especially when making really large quantities. And I like fool-proof, and fail-proof and everything in between.

Here a few more picks for fab flop-proof recipes from my new book.

From Left to Right:

  • Lemon Lover’s Hummus (page 42-43)
    Dress it Up: Tricolor Hummus Trifles
  • Falafel Poppers with Lemon Sesame Schug (page 46-48)
    Dress It Down: Falafel Sandwiches
  • Caramel Apples with Crushed Nuts (page 273-274)
    Dress It Up: Caramel Fruit Bites
  • Cannoli Egg Rolls with Chocolate Sauce (page 312-313)
    Dress It Up: Cannoli Cones

For really dressed up mishloach manot include the book, recipe name and page number as part of your super special package.

Serach shared her Waldo themed Purim card – a Persian scene that she recreated with the cutest message.  Thanks to many requests she graciously shared it with all of us.  Thanks a bundle Serach!!

Click this image for a printable version of this creative mishloach manot card contributed by JoK community member Serach Goldish.

Serach will write custom Purim poems for your mishloach manot or during the year for birthdays, parties, anniversaries and more for only $10. Find out more about Serach and all her many talents on Facebook, here at A Goldish Touch.

Here’s the note she attached:

There’s plenty  to find, including whatever is listed plus some fun.  Look for a crazy monkey, a flying palace, people rowing a magic carpet, and more.  Also, Waldo and Wenda lost their canes (we put in red/white candy canes), Woof lost his biscuits (tea biscuits), the wizard lost his scrolls (presidors), and Odlaw is a bit nuts and lost his chocolate (yellow/black m&m’s).  If you find them , please eat them.

Happy Purim!


 

Avgolemono Soup

 

March 3rd 2014

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Watch me make Avgolemono Soup, an easy Greek favorite that combines chicken broth with rice. The soup is flavored with lemon and thickened with eggs. Avgolemono can usually be made from ingredients you have in the pantry and fridge. Think of it as kosher Greek penicillin.

For more of my Quick and Kosher recipes, please check out JoyofKosher.com’s YouTube channel.


 

The Ultimate Kosher Gift Basket For Any Occasion ...

 

March 3rd 2014

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Choosing the right gift basket is like choosing the perfect birthday card. It’s not just how it looks on the outside, but what it says on the inside that counts. There are many reasons to give a gift basket, from sending condolences, to simply saying hi to a faraway friend, to thanking a host for a special meal. With the holiday of Purim coming up soon, everyone is looking for the right basket to send. I’m excited to tell you I’ve found the ultimate kosher gift basket right here in New York City!

Kosher Fruit Basket

Manhattan Fruitier opened in 1987 with the goal of making fresh fruit baskets of unequaled beauty and quality. Instead of cheap cellophane and styrofoam, they reinvented the fruit basket with inspiration from old world Dutch still life paintings. Soon after they launched, the New York Times said, ”Manhattan Fruitier does for fruit what florists do for flowers”, 20+ years later and they are still proving themselves to be the premier gift basket company around.

I visited their new office a few months ago and you can easily see the care they take in creating baskets with the highest quality fruits — from locally grown pears to the more exotic rambutan and baby pineapples. They even take the extra effort to send a selection of fruits that will ripen at different times so the gift can be enjoyed over a longer period of time.

Since fruit is naturally kosher it is not hard for Manhattan Fruitier to assemble kosher baskets, but they carefully selected a range of certified baked goods, candies and honey that meet their high standards of quality and kosher certification.

This year, Manhattan Fruitier has put together several special Purim kosher gift baskets starting at $49.50 for the mouthwatering Purim Party pictured above. The full range of Purim baskets feature a mix of baked rugelach, chocolate covered pomegranate seeds, nougat, falafel chips, fresh fruits and even wine. Manhattan Fruitier has teamed up with a local wine retailer so you can add a bottle that can be packed and shipped along with your gift basket. Choose from Hagafen Cellars Sauvignon Blanc 2012 ($29), Cabernet Sauvignon 2008 ($59) and Domaine du Castel Grand Vin 2009 ($79). All the Purim baskets can be shipped nationwide and all kosher certification information is listed on their website.

Whether you are looking for a pretty, healthy centerpiece for your own table or the ultimate hostess gift, get 20% off at Manhattan Fruitier – until March 15, 2014 with promo code: JOKPURIM20.

***Giveaway***

Today you have the chance to WIN this Purim Party Basket  valued at $75 from Manhattan Fruitier!!  Tell us about your favorite purim costume and comment below.

a Rafflecopter giveaway

Disclosure: This post is sponsored by Manhattan Fruitier. However, the opinions expressed are 100% mine.


 

Swingin’ Sixties Seudah – A Hippie...

 

February 28th 2014

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Maybe it’s all the hype over the anniversary of the Beatles arrival in America. But suddenly I’m nostalgic over an era I never even lived through! I love the music, the handmade clothes, the beads and the spirit. And this year, we’re going back to the garden!

Coconut Ambrosia Hamantashen

Coconut Ambrosia Hamantashen

My daughter will make me a rainbow loom hippie head band and we will put together mishloach manot in tie dye bags with Ambrosia Hamantashen. For these hamantashen I added dried coconut to the dough and made a filling of Homemade Marshmallow Fluff mixed with Orange Marmalade and topped with a half of a maraschino cherry. We will add some homemade granola and fresh fruit and send it with peace, love and happiness.

beef wellington

Individual Beef Wellingtons

For the Seudah, we will serve a classic 60′s dish that just happens to be the perfect “hidden” food, Beef Wellington. I made this version in individual portions using a homemade vegan pate, you can prep ahead to make it easier on Purim Day.

green-beans-almondine

Green Beans Almondine

Serve alongside an all-time vintage favorite, Green Beans Almondine.  Keep the green beans crisp, by cooking them just a little — until they are bright green.

lava lamp cocktail

Lava Lamp Cocktail

Don’t miss the Lava Lamp.  A symbol of the psychadelic era turned into our beverage of choice for this 60′s party. Make it with or without alcohol so everyone can enjoy.

Happy Purim!!


 

The Kosher Food and Wine Experience Expands

 

February 28th 2014

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This past Monday night the whole Joy of Kosher team enjoyed a night out at the eight annual Kosher Food and Wine Experience in New York City.  As always we ate a lot, drank a lot and talked a lot.  It was amazing to see so many of our online friends in person.  This is the premier event for the kosher food and wine enthusiast and has grown so much that it is now happening in LA, London, Israel and Miami.  This year they also added a yacht to showcase desserts and offer a little more space.  I will admit it  was a bit rocky, but it was nice to have a place to sit down and chat.

KFWE allows me the opportunity to sample over 200 wines.  I didn’t quite get to 200, but I sampled some very nice wines so that I could report back to you with some favorites for any upcoming special occasions.  Here are my top 8:

  • Shiloh Secret Reserve Cabernet
  • Herzog Reserve Clone 6
  • Alexander the Great Grand Reserve
  • Barkan Special Reserve Cabernet
  • Flam Reserve Syrah
  • Drappier Champagne
  • Tabor Limited
  • Yatir Forest

Pomegranate always does a beautiful display and nice selection of foods.  You can never go wrong with Chicken Lollipops covered in a tequila lemon sauce, even sitting in a warming tray, these were a big hit, but my personal favorite was actually the Rustic Eggplant & Peppers, one of their signature salads I would consider driving to Brooklyn for.   They also sampled 4 different kinds of their house made sausages, all were delicious.  Some people were big fans of their Shabbos section including grevan (fried chicken skin) and gala shots (some sort of gelled meat fat, I am told), these delicacies are too old world for me, but I know they have their following.

Gemstone Catering by Ari White is always a big hit and always sharing something new.  You can’t beat his 18 hour smoked brisket, but this year he premiered his thin cut Lamb Bacon and check it out as he shows us the Veal Pancetta.  The lamb bacon literally melts in your mouth, while the veal pancetta is saltier chewier paired perfectly with Hempseed Sweet Potato Mash.  Despite his BBQ and meat curing fame, he also makes a mean Smoked Beet and Tofu skewer, I also loved his house made pickles especially the ones using heirloom carrots.

Most of the Kosher Food and Wine Experience is a meat fest.  You don’t really see too many veggies, but that ones that are there stand out.  Silverleaf showcased a tasty kale salad with roasted butternut squash and pomegranate seeds, their Lamb Polpetine happened to be very tasty too.

One of the highlights of last year’s Kosher Food and Wine Experience was the Chilled Cantaloupe soup from the restaurant Basil, it must have been so popular that he was told to bring it back this year.  He also made this artic char served on a kirby pickle to prove that he can’t do wrong.

 

I am also a big fan of Etc. Steakhouse in Teaneck.  He served a Pink Peppercorn Crusted Rib-eye with red amaranth salad.  I really loved the red amaranth and the whole bite was really well done.  The Chocolate Carmel Peanut Nougat bite that I had to eat in the middle of all my savory foods just so I didn’t miss it, was worth it!

The big surprise of the evening for me was the Jerk Chicken from Jewmaican Cuzine.  I have never been a big fan of meat pies, but these were perfectly sized and seemed totally authentic.  The chicken was saucy and spicy and was juicy, one of the best chickens I have had in a long time.

Finally, I spent maybe a little too much time over at the kosher charcuterie by Prime Hospitality Group.    The selectoin of house made charcuterie was fantastic, a great way to sample and find favorites, mine was the Bresaola.  They also served a Salami Joe on Quinoa Cake that was so surprisingly good I had to have two.

Here are a few pictures for the KFWE that was held in Miami this past December.

Love the Meat signs.

Lots of Chocolate!!

Even Whole Foods got involved.

Were you at one of the Kosher Food and Wine Experiences? Let us know in the comments below.


 

Thanksgiving Inspired Savory Hamantaschen

 

February 27th 2014

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Happy Thanksgiving…I mean, Happy Purim!!! Two of my favorite holidays have come together to create this unique Thanksgiving Hamantaschen. Layers of sautéed ground turkey and roasted squash stuffed in a rich savory dough flecked with fresh sage. It seriously doesn’t get any better for me. And I highly recommend making extra filling so you can eat the leftovers all week long.

To take these savory hamantaschen to the next level, serve them with your favorite cranberry sauce. I served mine as an appetizer with this red wine cranberry sauce and you would swear it was Thanksgiving!

Click Here For The Full Recipe


 

10 Candy Recipes for Purim

 

February 26th 2014

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I’m a big fan of sending, or receiving, candy in my mishloach manot.  Although it is easier to find your favorite kosher candies in the supermarket, it is fun and rewarding to make your own candy at home.  Below are 10 DIY candy recipes.

 

Chocolate Truffles

1.  Truffles These chocolate truffles are deceptively simple to make.  You can either pull out the double-boiler or just put the chocolate in the microwave and voilà they are almost done. Just add fillings, such as liquer or fruit, and leave the truffles to chill.

 

Chewy Caramel Pralines

2.  Chewy Caramel Pralines This is another wonderful chocolate recipe which can easily be altered to please everyone simply by choosing different fillings.  Imagine biting into the praline to discover caramel and roasted hazelnut filling, or even Craisin or pistachio.

 

Homemade Soft and Chewy Nougat Candy

3.  Soft and Chewy Nougat This is one of those desserts I like to call ‘healthy’.  The recipe is comprised of a few simple ingredients, all of which are fine in moderation.  The outside is made of egg whites, sugar and honey while the filling can be your choice of toasted nuts and dried fruit.

 

Pumpkin Seed Brittle

4.  Pumpkin Seed Brittle Another ‘healthy’ candy!  The richness of the pumpkin seeds plays nicely with the crunchy texture of the brittle.  It will be a fun surprise for those used to traditional peanut brittle.

 

Mint Chocolate and Lavendar Popcorn

5.  Mint Chocolate and Lavender Popcorn My father is a huge popcorn fan, when I was a kid he would bring home all sorts of flavored popcorn.  This was not one of the flavors I tried as a kid, but I would not  pass up the opportunity to serve this at a Purim party!

 

Mike and Ike Rice Krispy Treats

6.  Mike and Ike Rice Crispy Treats Rice Crispy treats are probably the all-time dessert of most children.  Kids and adults alike will marvel at homemade Mike and Ike filled Rice Crispy treats at your Purim party or in your mishloach manot.  If sending them as mishloach manot, try wrapping them in colored cellophane for an extra festive effect.

 

Peppermint Patty

7.  Homemade Peppermint Patties It takes less than an hour to make these peppermint patties, and I’m sure it will take even less time for them to all disappear!

 

Peanut Butter Chocolate Balls

8.  Peanut Butter Chocolate Balls There is something magical about the combination of peanut butter and chocolate.  If you prefer not to use peanut butter try substituting your favorite nut butter instead, I’m sure almond butter chocolate balls would also taste divine.  If there is a nut allergy, coconut butter would also work.

 

Non-Dairy Almond Nougat Pralines

9.  Almond-Nougat Pralines These pralines are simple to make with everyday ingredients you can find in your kitchen (with the exception of praline paste) all you need is chocolate, almonds, and Corn Flakes.

 

Honeycomb Chocolate Bars

10.  Honeycomb Chocolate Bars This reminds me of the Girl Scout Cookies I ate as a kid.  Most people would expect peanut butter or a peppermint filling when they first sees these chocolate bars.  The honey is a sweet surprise that is sure to cause a smile.

 

Check out the rest of our Candy Recipes here

Check out more Purim ideas here


 

A Cowboy Themed Menu

 

February 26th 2014

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Irony of all ironies, the year before we made Aliyah we were dressed like Israelis (don’t ask) and delivered mishloach manot full of pitas and hummus.   Then when I got to Israel I went for a cowboy and cowgirl costume for the family and made a down home all-American meal. Now, I’m not all that creative, and not all that country, I just stole a page out of my friend Aliza’s playbook. A few years ago she hosted a food-from-the-frontier shindig and together we created a menu similar to the one you see here. I’m not embarrassed to admit it because, on this side of the pond, I’ve got a whole new crew to share it with. These recipes already had a test run, and I know this meal is going to make y’all scream yeehaw (or at least yummy!).

sweet spicy chili

Sweet and Spicy Chili

Secret Spicy Chili

The secret is the cocoa, really! This spunky, chunky, spicy chili is a cool starter when topped with cold soy sour cream and fresh avocado slices. Adjust the heat to your liking by tweaking the ancho chile powder, cayenne and paprika.

overnight bbq brisket

"Overnight" BBQ Brisket

Overnight BBQ Brisket

This brisket must be made at least the night before for soft, tender, melt-in-your-mouth meat. Better yet, make it easy on yourself and make it now – freeze it for fabulous fall-apart brisket.

Southern Fried Chicken Fingers

Southern Fried Chicken Fingers

Southern Fried Chicken Fingers

Only the best kosher fried chicken you will ever have. To make classic fried chicken use a 3-pound chicken cut in ⅛ and all you have to do is adjust the frying time to 6 to 8 minutes on each side and then continue frying and turning 2 to 4 minutes or until chicken is golden and brown on all sides.

Chili Garlic Sweet Potatoes

Chili Garlic Sweet Potatoes

Chili Garlic Sweet Potatoes

Surprisingly I tasted this dish at an all-you-can-eat Brazilian Steak house in Jerusalem, but thought it would be just perfect for my little
bit country menu – especially when I saw the bottle of Chili-Garlic sauce on the shelf at my local market.  A blend of ground chilies, garlic
and vinegar, Chili-Garlic Sauce can usually be found in the Asian section of larger supermarkets (and apparently small Israeli markets as
well) and will keep for up to 1 year in the refrigerator after opening.

Brussels Sprouts with Beef Bacon

Brussels Sprouts with Beef Bacon

Brussels Sprouts with Beef Bacon

A traditional way to enjoy Brussels sprouts is made possible to the kosher cook with the release of the hottest new product, Jack’s Gourmet Kosher Facon, winner of the Kosherfest 2012 Best New Product Award.

creamy rainbow coleslaw

Rainbow Coleslaw

Rainbow Coleslaw

I now share my new absolute all-time favorite coleslaw recipe. I will never buy coleslaw again (unless of course I don’t have time to make this!).
Variation: Don’t have tofu cream cheese on hand, or don’t care for it? Use tofu sour cream instead. Although if you don’t care for the pareve cream cheese I am guessing the sour cream is off your list too. Easy enough, just use 2/3 cup mayo and call it a day. Also try adding half a red onion thinly sliced for a slight bite.

Deconstructed Apple Pie

Deconstructed Apple Pie

Deconstructed Apple Pie

I lu-huve tart Granny Smith apples in my pie. But you can use whatever you like or have on hand. Since you’re cooking the apple “pie” filling on
the stovetop you thereby control the timing, and don’t have to worry about using baking apples or coordinating the doneness of your apples with your crust. Simple, sweet, and sassy, this chic cowgirl dessert has attitude — it says “I choose to serve my pie in style” instead of “I am way too lazy to roll out a crust!”

Mishloach Manot Idea – Use packaging from your local takeout joint to put together a cowboy themed Mishloach Manot.  Place the chili in small condiment containers and the chips in French fry paper ‘plates’.

PrintablesDownload the cowboy party printables for your own Purim cowboy feast.  Now you have a menu, napkin holders, wine bottle
covers and banners to add an exciting feel to your Purim party. Printables created by www.thepurplepaperie.com

As seen in the Joy of Kosher with Jamie Geller Magazine Purim 2013 (Subscribe Now)