Introducing Orly and Her Poppyseed Cake

 

August 22nd 2013

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Before I start I would like to thank Jamie and Tamar for the opportunity to write a regular guest blog on Joy of Kosher. I have to confess that I’ve never written a blog before and I’m not sure what I’m supposed to write. If you’re reading me now please tell me what you would like to keep reading here.

I’ll start by telling you a little about me – I was born in Tel Aviv and lived my whole life in Israel. Food was and still is my passion. From a young age I used to bake and make all the dessert at home while my mother did the cooking. I started collecting recipes from friends, neighbors, magazines etc. I still have my first notebook where I used to keep all the recipes, which I marked so I would know whether to repeat them or not.

My mother left me in the kitchen to do all my baking with lots of confidence, which I really cherish and nowadays I realize it built my foundations in the kitchen.

When I was in the ninth grade a friend and I participated in a cooking competition and I won my first real cookbook. I had no idea that one day I would write my own cookbook.

Since food was my passion my mom suggested that I study nutrition science at university. I was also very much into the healthy side of the food and the value of the food to our body and soul.

Along with my studies I started baking healthier, which means that I used less cream, fat and sugar. I started using whole wheat flour, brown sugar and vegetable oil instead of butter.

I started cooking after getting married and found it very creative and inspiring. I enjoy everything about cooking except for the cleaning :) .

After this long introduction, I’d like to share here one of my oldest recipes for Poppy Seed Cake, my husband’s favorite cake, which you can also find in my cookbook among another 100 kosher recipes with a whole section for Jewish Holidays: Cook in Israel – Home Cooking Inspiration. If you would like to purchase a signed copy go to: www.cookinisrael.com/book.  For more of my recipes and information about my book, check out this interview, In the JOK Kitchen with Cook in Israel.

Click here for the Poppyseed Cake Recipe

Poppyseed Cake


 

Free Issue of Joy of Kosher Magazine Now On Your...

 

August 21st 2013

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We are pleased to announce that the digital edition of Joy of Kosher with Jamie Geller is now available on your iPad.   You can subscribe, download single issues and even download back issues.  Click here to get the Free App Now!

Test it out and get our special Yom Tov issue FREE!!!

You can now subscribe to Joy of Kosher with Jamie Geller on the iPad for $9.99 for 6 months or $17.99 for a year, no matter where you live.   Individual copies are available for $3.99 (back issues too).

Try it free and let us know what you think in the comments below or by emailing support@joyofkosher.com.

 


 

Healthy Holiday Menus Under 600 Calories

 

August 21st 2013

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We all know the High holidays are filled with reflection, prayer and lots and lots of eating.  This September will essentially be a month of big meals.  There is no hard data on the average Rosh Hashanaha meal, but considering the challah, the honey, the meats, starchy sides and desserts it has got to rival those of Thanksgiving, which according to Caloric Control Council tops 4500 calories and 229 grams of fat.  That is more than double the average persons daily recommended calorie limit.  I know it is the holidays and we should be joyous and not think about fat and calories, but we are not just celebrating for one day, we have 9 of them!!!

So, go ahead and enjoy yourself on the first night and then consider lightening it up a bit for the other 8 holiday days.  If you are careful with serving sizes and plan to eat lots of veggies you can keep the calories down without missing any of the fun.  An average slice of challah will run you between 60 and 100 calories.  Excluding the challah, here are three menus to help you keep it light as we welcome in a new year.

600 Calorie Menu

Scallion-Salmon-Gefilte-Fish-with-Wasabi-Sauce

Scallion Salmon Gefilte Fish with Wasabi Sauce

Sweet and Spicy Tomato and Pepper Chicken Stew

Sweet and Spicy Tomato and Pepper Chicken Stew

spiced broccoli rabe

Spiced Broccoli Rabe

Tropical Mango Sorbet

Tropical Mango Sorbet

500 Calorie Menu

cucumber gaspacho

Cucumber Gazpacho

Southwestern Turkey Breast and Green Chili Stuffing

Southwestern Turkey Breast and Green Chili Stuffing

Non Dairy Creamed Spinach

Watermelon Granita-Filled Lime Cups

Watermelon Granita-Filled Lime Cups

400 Calorie Menu

Pepper Tomato Soup

Hawaiian Huli Huli Chicken

Hawaiian Huli Huli Chicken

 

Simply Sauteed Green Beans

Simply Sauteed Green Beans

Non Dairy Creamed Corn

baked no sugar apple sauce

Baked Apple Sauce

 I hope you enjoy these light menus throughout this holiday season or really any time.  Please join me in thanking my assistant Dahlia Milech,  for composing these menus to meet our strict calorie criteria.  Dahlia lives in New York with her husband Jonathan and her dog Sammy. She is currently pursuing a Masters in Nutrition and Exercise Physiology at Teachers College, Columbia University. When she is not studying, she enjoys working out, traveling, and of course, cooking!

If you like these menus and want to see more like them for other holidays, comment below.


 

Sephardic Simanim With Turkish Recipes

 

August 21st 2013

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Every year we reach this time, the month of Elul. A time when we start to think about our lives, what they mean, how we relate to each other and how we relate to G-d. It’s also a time when we realize . . . “Holy Cow! Rosh HaShana is right around the corner.” All the cooking and all the inviting and all the cooking and all the guests and all the cleaning and did I mention all the cooking?

And interestingly, all this cooking has a direct relationship to the whole meaning of Rosh HaShana. Rosh HaShana is a lot more than a “New Year”, it’s a time of repentance and atonement. Even though we refer to Yom Kippur as the “Day of Atonement” we have to make our efforts at atonement beforehand. And food actually can help us do that.

Our sages tell us that our table is equivalent to the misba’ach, the altar in the Holy Temple. It was on this altar that people came to offer sacrifices to achieve atonement for their sins. According to Rabbi Chayim Palachi (Turkey) in his work Kaf HaChayim, when we eat at our tables and have the proper concentration and intent, the blessings we say over our food and the food we eat can actually work like a sacrifice for ourselves to achieve atonement for our sins. Pretty cool, especially at this time of year.

We all know that there is a custom to have various simanim (signs) on our table the night of Rosh HaShana. Arguably the most famous is apples dipped in honey, for a sweet new year. What many people don’t necessarily know is that there is actually a Sephardic (Jews of Spanish decent) custom to have a full seder of sorts on both nights of Rosh HaShana. In addition to apples dipped in honey, there are pomegranates, leeks, some sort of a gourd, usually a pumpkin, dates, beets, and the head of a lamb or of a fish.

Before eating any of these simanim or denim as they’re also referred to, there is a special play on words that is said. They all start with the Hebrew phrase “Y’he Ratzon.” “May it be your desire . . .” Different Sephardic groups, Moroccans, Yemenites, Turks all have a slightly different order and some different customs as to the exact foods and how they’re prepared. But we all have the custom to eat these before our main meal.

The reason it’s important to have the food and eat it as opposed to just saying the phrase is because we must take action in order to effect change. If we want the coming year to be different, to be better, than it’s not just enough to say it and ask for it, we also have to put our own efforts forth. By preparing and eating these simanim with proper concentration and focus, we put into direct action the beginnings of change.

So, I thought I’d share two of my favorite recipes for the simanim. Being as my family traces its roots back to Turkey, these are from the “old country.”

First, try these Leek Prasa, leek and ground meat patties with tons of flavor.

Don’t miss my Empanada del Cabasa pictured above, filled with sweet pumpkin.

Oh, one last recipe and siman. This is courtesy of my friend Rabbi Kalman Packous. Take a celery stalk and place a raisin in it. This is the sign for a raise in salary. (“Rais-in celery.)

And in case you were wondering, we use the fish head at my house as opposed to the lamb head. Easier to get and easier on the guests . . . well really all of us.

Have a beautiful, meaningful and successful Rosh HaShana. May your be inscribed for life, happiness and health.

L’Chaim . . . Avi


 

A Rosh Hashanah Menu From Kim Kushner

 

August 20th 2013

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After talking to Kim and looking through her new cookbook, The Modern Menu, I knew you would love these recipes for your High Holiday meal planning.   Kim suggests menus in her book, but recommends readers to pick and choose and make it their own.  Read our interview with Kim here and enter our giveaway and then enjoy a sampling of her recipes in this Modern Rosh Hashanah Menu.  Mediteranean Sea Bass is a snap to prepare and the perfect starter for your High Holiday meal.

Kohlrabi and Cabbage Salad would pair well with the fish and I just can’t help myself, I need vegetables in every course.

Chicken with Figs

Chicken with Pumpkin, Figs and Honey is the perfect Rosh Hashanah main that would be perfect throughout the fall season.  The flavors of cinnamon and pumpkin will permeate the room when you are cooking this dish.

Crunch Curry Cauliflower with Tahini and Pomegranate Seeds

The flavorful Cauliflower Salad can be made ahead and be served at room temperature so you don’t have to worry about oven space.

Lentils, Carrots and Rice will soak up all the flavors from the chicken, but still be flavorful enough on its own.

Rustic Apple Tarts

A High Holiday Meal without some apples would not be complete and this Apple Tart is easy and presents beautifully.

I hope you enjoy this menu from Kim’s Modern Menu cookbook and have a Happy Sweet New Year.

 


 

In the JOK Kitchen with The Modern Menu *Giveaway*

 

August 20th 2013

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Kim Kushner has become known for her healthy, hearty and seasonal foods through her private chef business in Manhattan and now her new cookbook, The Modern Menu.  You know how when you learn a new word all of a sudden you hear that word everywhere?  Well, that is what happened with me and Kim.  Kim’s book came out in March and I have been wanting to talk to her and write about her book, but other things kept getting in the way.  Then I saw the book at a friends house one Shabbat, the following week another friend mentioned how much she loved Kim Kushner, I started following her on Instagram and found her on the Today Show, go Kim!

The Modern Menu is all about simplicity.  “To my mind, less is more, simple is always best, and food should look as good as it tastes”, says Kim.  She offers vibrant, every day recipes that should be used as a guide with tips and tricks to make them your own. There are no hard and fast rules with Kim, so mix and match and create your own menus as I did in this Modern Rosh Hashanah Menu From Kim Kushner.

Now, it’s time to learn a bit more about Kim and her new book, you will also get a chance to win a copy, so keep reading.

What inspired you to write this book?
My students and family inspired me to write this book. I had been teaching cooking classes for many years and every time I taught a class I would use hand outs to discuss the materials and recipes. After several years of this, people would ask “Enough with the hand outs, when’s the cookbook coming out?”

When I decided to start writing the book, I knew I wanted it to be something with fresh ingredients, and simple recipes. It had always been a goal of mine to write the kind of cookbook that I would want to cook from.

Tell us a little about your culinary background?
I grew up in a food loving family, my mother is a terrific cook and I always helped her in the kitchen, so food has always been in my background. When I started to cook more seriously, I attended the Institute of culinary education in New York City. I really loved working in their professional program, and used that educational knowledge to develop simple, beautiful recipes for several magazines including Food & Wine and Chile Pepper Magazine. From there I decided to take my work into private capacity, cooking as a personal Chef for some of New York’s more discerning eaters, and teaching private cooking classes. It’s been an exciting journey to get to where I am now, and I have loved all of the opportunities along the way.

What is your earliest cooking memory?
Earliest cooking memory would be making Moroccan cookies with my mother in the kitchen as a young girl. My mom was a wonderful cook, and really brought me a lot of great memories in her kitchen.

What is your favorite food to cook?
You’ll see a theme here – I really love whipping together simple dinners. I really believe that you don’t need 15 ingredients and half of the afternoon to create a beautiful dinner. Whether it’s grilled fish with lemon and herbs or simple salads, making fresh ingredients shine is my favorite way to cook.

What is your favorite food to eat?
I love authentic Moroccan food that is very very spicy – my favorite thing in the world.

What is your best tip for our busy readers to take home to their kitchens?
I think the best tip for busy people is that less is more when it comes to cooking. You don’t have to do a lot to the food when you start with fresh, seasonal ingredients. A little olive oil, lemon, garlic and fresh herbs- that’s all you need. The rest should be easy!

Enjoy a sampling of Kim’s recipe in this Modern Rosh Hashanah Menu, see more and buy The Modern Menu here. Then enter to win your copy of the book here!!

a Rafflecopter giveaway


 

The Healthy Apple

 

August 19th 2013

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Apples are my go to healthy snack all year long.  They are sturdy and and can sit in the bottom of my messy purse without getting too bruised or (more importantly) damaging the rest of my stuff.  Apples fill the need for a perfect anytime snack, and whether you like your fruit sweet, tangy or tart you’ll find an apple that will willingly cooperate.
The average apple has less than 100 calories and provides 4 grams of fiber. It will take you from lunch until dinner or keep you from the midnight munchies if you like to snack at night.  When May comes around and bright red strawberries hit the grocery shelves, I leave the apples behind and binge on berries, peaches, nectarines and plums all summer long.   But now that  fall, Rosh Hashanah and apple picking season are approaching, I start to crave the crunch.
While apples don’t need anything to make them more appealing (apple-ing?) , I also enjoy cooking with apples and playing with the flavors of the season.  Who can resist an apple dipped in honey on Rosh Hashanah?  What about an apple dipped in date honey and roasted just enough to caramelize to perfection?
These roasted apples are really best eaten right off the pan (I just can’t help myself), being careful not to burn your mouth, of course! But if you fancy yourself a bit more civilized, you could serve them atop a vanilla frozen dessert or along side a sponge cake for a delicious holiday treat.

 

Click here to get the recipe for Roasted Apples with Date Honey



 

Rosh Hashanah Brisket Recipe with Apples

 

August 19th 2013

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Apples and Honey are perhaps the most symbolic foods of Rosh Hashanah – the Jewish New Year.  A traditional Rosh Hashanah Seder (yup I said seder) is a “program” run through at the start of a Rosh Hashanah meal, where we partake of a series of symbolic foods (the simanim) each followed by a specific blessing.

Simanim – literally means signs or indicators – that are meant to point the way to improved circumstances.

Observant Jews take this quite seriously, preceding their consumption of these foods on Rosh Hashanah with a specific, heartfelt prayer connected to the character of the food.

And you all know the prayer that follows the apple dipped in honey.  “May it be Your will, Hashem, our G-d and G-d of our fathers, that You renew for us a good and sweet year.”  We all get that sweet year honey connection — but why do we eat apples on Rosh Hashanah?

When Yaakov masqueraded as Eisav to obtain his rightful “firstborn” blessing from his father, Yitzchak, he donned Eisav’s cloak.  Yitzchak exclaimed, “the fragrance of my son is like the fragrance of a field that G-d had blessed” and blessed Yaakov. The Talmud identifies the fragrance as an apple orchard, and the Vilna Gaon says this happened on Rosh Hashanah. We eat apples (tons of them) because we too want those holy blessings given to Yaakov.

Since the custom of eating apples revives our memory of Biblical blessings, let’s combine it with a more recent, beloved tradition. Nu, what’s a Yuntif without brisket?

Roasted Apple Brisket



 

Budget Mediterranean Family Dinners

 

August 16th 2013

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What to make in between the hectic days of Yom Tov & Back to School Madness?

It doesn’t have to cost a fortune to cook great tasting, exotic meals that can be prepared in minutes.

All over the world, indigenous cuisine is based on people using the ingredients on hand and elevating them to make tasty family meals that are devoured by all. one of the most famous regional cuisines is Mediterranean. Mediterranean cooking originates in areas near the Mediterranean sea; which includes Morocco, Israel, Italy, France, Greece, Spain, and Sicily, just to name a few. Mediterranean food bursts with flavor and each region has created unique flavor combinations and dishes using ingredients and spices that were easily available.

Now you can find exciting ways to bring nutritious Mediterranean flavors into your kitchen on a budget. Creamy Polenta with Tomato Basil Sauce & Grilled Tilapia can be put on the table in under 30 minutes.  Polenta is a cheap and versatile ingredient used in Italian cuisine. Tomato basil sauce goes well with polenta and grilled fish.

Moroccan Chicken Tagine is easy and delicious.  Moroccan cuisine often calls for a tagine, which is a unique cooking utensil that is used to slowly cook chicken and other proteins. Instead of using a tagine in this recipe, use a crock pot. Crock pots can go way beyond cholent and are great when you need to cook in a hurry. In the morning or early afternoon, place all ingredients in the crock pot and slow cook it…by dinner time you will have a one pot, aromatic dinner that is sure to please all.

Creamy Polenta with Tomato Basil Sauce & Grilled Tilapia

Moroccan Chicken Tagine

As seen in Joy of Kosher with Jamie Geller (Bitayavon Fall 2011) – Subscribe Now


 

DIY – Painted Lace Honey Jar

 

August 15th 2013

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I know it may seem that the lace on this jar is real, but I have to tell you that it’s actually painted on. When I painted it this morning and showed it around to my friends, they couldn’t believe that the lace was actually paint and had to go and touch it to make sure.

What I love about this craft is not only its simplicity in elegance, but the fact that anybody can do it. These Martha Stewart silk screens and paints are a brand new product that was introduced to the Craft and Hobby world this past year. I have had the luck of working with this product for a while now and I wanted to share this beautiful Rosh Hashanah craft with all of you. The Gold’s Duck Sauce jar is the perfect container for honey. It’s just the right size for storing in the cupboard and bringing to the table.

Enjoy!

Supplies:

Martha Stewart Opaque White Glass Paint

Martha Stewart Silk Screen Antique Lace

Martha Stewart Squeegee Set

Step 1:

Clean you your glass jar and take off the labe. Dry your glass.

Step 2:

Notice that you are given 4 different designs. Choose which silk screen you would like to use. Cut the design out of the paper.

Step 3:

Take the backing off the glass. Lay the silkscreen with the sticky side down onto the glass. Press down and make sure there are no air bubbles.

Step 4:

Squeeze a small amount of the white paint onto to the silk screen. Using your squeegee spread the paint over the silk screen making sure to cover the entire area.

Step 5:

Lift the silk screen off the glass and clean any left over paint with your fingers. Let it sit for 2 hours.

Step 6:

Bake in an oven at 350 degrees for 30 minutes or let it air cure for 21 days.

To see a great demonstration on the process of silk screening please watch this video.


 

New Year Issue Available Now – Sneak Peek

 

August 14th 2013

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Shana Tova!!!  Let us all start the new year off right and let us start you off with a special New Year issue.  Join us as we spend a-day-in-the-food-life-of world famous Jewish comedian Mendy Pellin;  visit the secret spots in Sante Fe; peek into the famed Mamilla Hotel; and spotlight the things we love in part 1 of our shiny new, in depth, favorite Pots and Pans series.  For the NEW Year, we’ll bring you everything that’s NEW, (don’t miss the new Joy of Kosher cookbook, out in October) gadgets, gifts, home design, food, wine, hotels and a look at Kosher in 5774.  And for our pièce de résistance… THE ULTIMATE YOM TOV GUIDE… course-by-course recipes, tips, tablescaping and entertaining ideas.

SUBSCRIBE NOW!!


 

Kosher BBQ Festival in Kansas City

 

August 14th 2013

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I’m pretty excited. It’s not every day that I get to cook for a Food Network celebrity. That’s right… thanks to the Kosher Connection I connected with Simon Majumdar who was conducting research for his upcoming book, Fed White and Blue. As Simon journey’s across America, exploring the variety of culture, experiences and food this country has to offer, he also wanted to experience the best of Kosher Food. Well, there’s no kosher restaurant here in Kansas City (KC), so I invited him to a Shabbat meal.

Simon’s been to KC before, he has a passion for BBQ and competes in the American Royal each year. This year’s no different, but as well as spending shabbat at the This American Bite table, he’ll also be judging the second annual Kosher BBQ Festival. I had the honor of judging the festival last year, but passed on the opportunity to do so again this year because this time, I’m competing!

Don’t get me wrong, I loved judging the event last year — but last year I attended the event, this year I want to BE the event. I’ve been smoking chickens, brisket and ribs non-stop since deciding to compete, and perhaps my meal with Simon will give me insight into how to BBQ like a real pro.

If you don’t know who Simon is, he’s a fellow British expat and a a frequent judge on Iron Chef and The Next Iron Chef.  He wrote Eat My Globe and Eating for Britain and also blogs at Dos Hermanos. I’m sure judging the Kansas City Kosher BBQ festival will be displayed with pride on his resume!

The Epicurean Bite is just one of the 20+ teams who will be rocking out the “low and slow” on Sunday, Aug. 18, noon to 4 p.m., in Overland Park, KS and a massive shout-out goes to the hard working team at the Vaad HaKashruth of Kansas City. I expect our BBQ will beat last year’s attendance of 3000 food lovers. It really is a family day out with the BBQ competition, entertainment and activities for kids and adults that include pickle and hotdog eating contests.

And though the Vaad’s focus is raising funds to help more area residents purchase kosher food, it’s being held on the grounds of a reform temple: Congregation B’nai Jehudah. After this year, the KCKosher BBQ hopes to continue to be on the circuit for the KC BBQ Society, the international group that overseas The American Royal and BBQ competitions almost all over the world.  Read more about my team sponsored by KOL Foods 100% Kosher Grass Fed Meat and how we are raising money for BoysGrow here.

So an Indian-British celebrity judge meets kosher BBQ at a Reform Temple. Go figure.

For more information visit KCKosherBQQ.com or contact Mendel Segal, Executive Director of the Vaad HaKashruth: msegal@vaadkc.org or @vaadkc.

Hope to see you there!!


 

The Best Olive Oil For Rosh Hashanah *Giveaway*

 

August 14th 2013

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You all know how much Jamie loves to share Simanim inspired recipes and menus this time of year. It’s a fun challenge to integrate as many Simanim (symbolic) foods as we can over the course of the high holidays and start the New Year right.

So I want to take us beyond tradition.  If someone can suggest that celery and raisins on your Rosh Hashanah table will help you get a “raise in salary” then I’m willing to go so far to suggest that adding more olive to your meals will increase the love in your life (if you unscramble the letters you get “I love”).  For that matter, olives and olive oil are good for your heart, too. So why not use the best tasting olive oil you can find, especially now during this auspicious time of year.

Elea olive oil comes direct to us from Greece and offers 100% organic, kosher certified extra virgin olive oil. The oil is remarkably rich in flavor and in color.  This is not your every day cooking oil, it is one to be savored and enjoyed with recipes that can highlight the unique taste.

elea-olive-oil-ice-cream

Non Dairy Olive Oil Gelato

This Olive Oil Gelato is non-dairy and absolutely decadent.  My son kept asking me if it is going to be sweet or savory. The truth is, it’s both and that is why it is so satisfying.  With a sprinkling of sea salt at the end, this would be a perfect Rosh Hashanah dessert that I guarantee will bring you lots of love from all your family and guests.

For a simpler, lighter and more Greek recipe, enjoy Elea olive oil drizzled over this Greek Frozen Yogurt.  I would enjoy this delight after a dairy holiday lunch. I’d even try it for breakfast…

Greek Slaw

Start your holiday lunch with this sensational slaw inspired by the flavors of Greece.  You could make it parve by leaving out the feta.  The earthy flavor of the olive oil really shines through the cabbage and cucumbers.

Chilled-Cucumber-Soup

Chilled-Cucumber-Soup

This cucumber soup is enhanced with a drizzle of the Elea olive oil at the end along with a little olive tapenade.  This is can be made with either non dairy sour cream or Greek yogurt and is perfect for preparing ahead of time when you want something light and refreshing with a depth of flavor.

I hope you are inspired to get more love in your life this year.  Order your own bottle of Elea olive oil direct from Greece by clicking here or leave a comment below if you want to find out where you can buy it in your area and my friends at Elea will be sure to get back to “oil” of you!

***Giveaway***  We are sending out our love with this giveaway!!  Enter to win a bottle of Elea Olive Oil (valued at $25).  You will learn to savor every last drip. Follow the rafflecopter instructions below.
a Rafflecopter giveaway

Disclaimer: This post is sponsored by Elea olive oil, all thoughts and opinions are my own.

 

Top Ten Honey Recipes and Hosting Tips

 

August 13th 2013

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Cause I am feeling sweet I’m sharing my top 10 honey recipes along with my top 10 tips for hosting this holiday.  But not before a word from our sponsor… honey, the sweetest of all the simanim this Rosh Hashanah.

What are simanim?

Simanin, literally signs or indicators, are a series of symbolic foods that we partake of on Rosh Hashanah, each preceded by a specific blessing to symbolize our hopes (meant to point the way to improved circumstances) for the coming year.

And the most famous of all simanim — an apple dipped in honey, symbolizing our heartfelt hope that Hashem renew for us a good and sweet year.  The full list of simanim include beets, cabbage, carrots, dates, fenugreek, fish and a fish head/sheep head, gourds, leeks, pomegranates, and spinach.  For more about Simanim see this here post

But in the meantime if you plan on hosting 50 this holiday, or 25 or however it is that you define a BIG crowd you all know you can’t put out a plate of apples and honey and call it a day.  Hosting for the high holidays takes some planning.  Here are my secrets for cooking for a crowd without going bonkers. This here is my Quick & Kosher Yuntif Lifesaver List– though, of course, you can apply these to any special occasion, any time of the year. Essentially, the tips break into two categories: Menu Choices, and How to Make It Happen.

I will leave you with some of our sweetest Rosh Hashanah honey recipes… and in exchange I ask that you leave me with some comments… what are your top tips for cooking for a crowd? Share, it’s only fair.

K’siva V’Chasima Tova!



 

Rosh Hashanah Gifts – Honey Finds

 

August 12th 2013

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Rosh Hashanah is now less than a month away, have you started planning your menus yet?  If your lucky, maybe you are eating some of your meals out.  Whether as a hostess gift for someone else or a fun new addition to your High Holiday table, these honey themed finds will sweeten your year.

You can never go wrong bringing honey and a honey pot.  Everyone can find a use for another honey pot and Savannah Bee Company makes some very fine honey with many varieties.  Here they teamed up with Le Crueset to offer a jar of honey with a stoneware pot that will go with any decor.    At $45 from Amazon, it makes a very nice hostess gift.  Kosher certified by KSA.

These were made by a Joy of Kosher community member and I had to share them in this roundup.  Honey Bee Cake Pops made by Sweet Kev, she makes them out of her home and does not have hashgacha yet, but they are so cute even just to look at it.  If you want more info email her, Jen@sweetkev.com, 1 dozen cake pops are $36.

Make your own honey comb themed dessert using this cake pan by Nordic Ware.  Use your favorite honey cake recipe or any cake recipe and showcase it in this pull apart dessert.  For $33, you can have a lot of fun.  Buy it now!  You can also buy a honey comb cookie cutter for just $4 and cut out pineapple with it for yellow hives.

 

Isn’t this the cutest little candy bag?  For kids or adults these candies can replace your regular shul lollilops with all natural flavors and colors and yes, there is a honey connection – with flavors like Blood Orange and Honey or Pink Grapefruit and Tupelo Honey you know you are in for a real treat.  $8.33 per bag, kosher certified with Kof-K. Order in bulk on Amazon and give it to all your friends.

Try this Chrysantheum Honey Liqeur for a real grown up treat you might not want to share with others.   Honey and chrysanthemum flowers come together in this rich yet delicate liqueur. Mixes well with rum and whiskey, or with tea. Brought to us by Koval Distillery, a craft distillery with small batch spirits that are all OU certified.  Learn more and order a few!

 

For a unique gift or table decoration that is not food, consider these Honeycomb Etched Glass vases.  These would be the perfect centerpiece even without any flowers in them for your holiday table.  They are a little pricier, but your worth it, found at amazon for $288.

Looking for something new to wear the second night of Rosh Hashanah?  The perfect excuse to get this Pendant with Certified Genuine Honey Amber Cube.  Now, your table, your plate and even you can be honey themed.  Buy it for $45.

If you would rather opt for earrings in theme, try these Honeycomb Drop Earrings and celebrate the new year right. $60 at amazon.

 

Do you have any special honey themed ideas, please share them in the comments below.