Kosher Wine for Rosh Hashanah


September 11th 2014

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According to our tradition, Rosh Hashanah is the anniversary of the first day of creation of humankind.  We celebrate this holy day with a festive meal and of course, a special wine (or two).  On Rosh Hashanah we like to share a new wine for the New Year, appreciating the amazing diversity and creativity of kosher winemakers around the world.  It’s the perfect time to try something new.  Here are a few of the bottles we will be pouring at our table over the next week or two.

2012 1848 2nd Generation Cabernet Sauvignon (Israel); $23.
Aged in European oak barrels for 10 months, this wine has a purple color with bright burgundy tones.  An aroma of ripe red fruit, blackberries, mint, vanilla and tobacco in the background. The wine is full-bodied and complex, and gives a very balance, long and pleasant finish.

2013 Twin Suns Cabernet Sauvignon (California); $14.
A dark, full bodied character with a balanced acidity and alcohol content and tannins that grip, yet are soft and sweet. Very aromatic, displaying perfumey, floral notes along with scorched earth and red fruit including cherry, cranberry and fresh plums. On the palate look for flavors of blueberry jam, vanilla, toast, cinnamon, mocha and bitter cocoa.

2013 Dalton Single Vineyard Semillon (Israel); $29.
Elkosh is the youngest of Dalton’s vineyards where a combination of chalky soil and a cool microclimate in Northern Israel help to produce outstanding Semillon.

2013 Carmel Selected Cabernet Sauvignon (Israel); $12.
Carmel Selected Cabernet Sauvignon carries pleasant amounts of blackcurrant and berry fruit with a remarkable mouth filling flavor.

2013 Barkan Classic Malbec (Israel); $10.
This wine features intense purple color, structure and plumlike aromas that pairs well with grilled meats, pasta and rich sauces.

2012 Capcanes Peraj Petita (Spain);  $17.
The winery selects the best grapes from their indigenous varieties – Garnacha, Samso and Ull de Llebre – which are harvested from ancient vines up in the mountains, reflecting the terroir of Spain.

2013 Borgo Reale Primitivo (Italy); $16.
This dark cherry red wine with a purple rim shows an intense bouquet, with rich fruitness hinting at blackberries and boysenberries followed by smooth vanilla. Eight months in oak results in a big flavorful wine with a lingering red fruit aftertaste.  Works well with grilled or roast meats.


Cooking With Joy: Eat Your Veggies


September 11th 2014

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Eat your veggies! Isn’t that what your parents always said? Well Thank G-d that is one problem that we do not have here. We have successfully gotten our kids to eat broccoli, spinach, asparagus and even the forbidden brussel sprout!

We make variations of these recipes pretty often; just now we have official measurements to follow. Since these veggies sides are so easy to make, the kids could even get in on the action. You know what they say? Kids who help cook, are less likely to be picky eaters. You may even get your kids to try these green delicacies!

Wilted Spinach with Crispy Garlic Chips page 124
DRESS IT DOWN Garlic Wilted Spinach 

It’s the easiest thing to open a bag of spinach and empty it into a sauté pan. It never ceases to amaze me how the spinach shrinks from “over flowing” the pan, to barely a few portions. Slicing the garlic into chips is definitely more time consuming than dicing it, but the final product is really pretty, and the chips add a nice crunch.

Roasted Brussels Sprouts with Herb “Butter” page 122
DRESS IT DOWN Garlic and Thyme Brussels Sprouts

The dress it down version of the brussel sprouts is another super simple recipe (just the way we like it). Hubs actually prepared this recipe, since I was working late that day (I knew there was no way he could mess it up) Again, we opted to leave out the thyme.
One thing that we love about brussel sprouts is how they crisp up when roasted. The crispy leaves are a great way to get people to try it.


10 All-Time Favorite, Healthy, and Fancy Kugel...


September 10th 2014

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Kugel seems like a minhag, a tradition, for many families, although it’s not actually compulsory for the holiday celebration!  This is because kugels are such a treat 1) to eat  and 2) to make in advance and freeze.  If you haven’t yet experimented with making some of kugels below, now is a great time to experiment before the height of holiday cooking season is underway.  Below are just a few of the many  kugel recipes on the site (we have almost 100!); for more great ideas check out all of the great new recipes in the latest issue of Joy of Kosher Magazine.  What’s your favorite kugel recipe to serve at the holidays? Please share below!



Two Jews, three opinions is how the saying goes, even more so when it comes to food.  Some crowd-pleasing kugels include the classic Challah Kugel,  Salt and Pepper Noodle Kugel and the Broccoli Kugel.  These are a cinch to prepare and bonus points to the balesbusta who makes extras to keep in the freezer.  The Healthier Potato Kugel is a healthy modification on the addictive potato kugel.  But if you’re a traditionalist, check out Jamie’s video for tips on making a stellar potato kugel.



Call them fancy or call them healthy (depending on your definition of healthy!), either way these out of the ordinary kugels hit the ball out of the park when it comes to taste and presentation.  The Butternut Squash Kugel is very reminiscent to a soufflé and has an lightness that you don’t normally expect from a kugel.  The Layered Mushroom Kugel is an easy way to dazzle a crowd, while the Spaghetti Squash Pineapple Kugel is a healthy and exotic spin on the traditional noodle kugel.



These kugel bites make for great side dishes because they allow guests to try a bit of everything without feeling the pressure to eat a huge piece.  Plus, they are an easy way to dress up this classic side.  These three bites are elegant both in presentation and ingredients.  There’s the Leek Onion Noodle Cups, the Cauliflower Kugel Bites and the Mini Spinach and Artichoke Kugels.  (I know, I know…it’s too tough to pick just one these! Check out more kugel ideas here!




Private Chefs – The New Way To Eat Out ...


September 10th 2014

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As the kosher consumer’s palate and demands are increasing in sophistication, it is a no-brainer that the popular private chef service has expanded to provide an array of chefs ready to service the kosher population to create an experience dreams are made of.

An anniversary dinner prepared in the comfort of your own home, a birthday party cooking lesson where you and a group of friends get to taste everything (while learning trade secrets), a Shabbat meal, a sheva brachot; all with a variety of pricing options.

To launch the kosher KitchenSurfing concept, a kosher supper club was planned. Supper clubs, underground restaurants of sorts, are a growing trend among foodies worldwide. The idea is to bring restaurant-quality food in a more social and intimate gathering. About 30 foodies and journalists came together at Yudah Schloss’ (head of the kosher division of Brooklyn loft to taste a spectacular 7-course tasting menu by two chefs (about 14 dishes). Those in attendance all agreed that having a taste of what the chefs can produce truly was the best way to introduce this modern dining experience.

Most talked about dishes included the lamb chops with rhubarb agrodolce (Italian sweet and sour sauce) and the beef filet with a wine reduction.

Inspired by our experience, we decided to try the process for ourselves, having you, the magazine reader, in mind.

We wanted to provide a cooking lesson, taught by a talented kosher chef. We visited the site and emailed our specifications to the kosher KitchenSurfing team.

The theme: Jewish holiday classics with a modern spin. Recipes, that you can make for years to come, which celebrate classic dishes we all grew up with.

Chef Subar squeezed us into his busy schedule and took the red-eye flight to come cook for us. We loved how easy it was to design the menu and how flexible the chef was. Chef Sruli showed up at 10 a.m. with all the ingredients that he procured from local shops. (The chefs will buy meat/fish/or any products to your specific request and kosher or dietary needs.) By 4 p.m. the kitchen was cleaned spotless and we were all left completely blown away and impressed.

The Menu:

Summer Peach and Heirloom Tomato Gazpacho

Sea Bass Gefilte


Warm Kale Tongue Salad

Leek Fondue

Beer Braised Brisket with Sausage Gravy and Parsnip Puree

Lemon Sponge Cake with Vanilla Bean Zabaglione

You can get all the recipes for the above dishes when you order our magazine – they are all in the Fall 2014 issue – Subscribe Now.

Q & A with Chef Subar

1. Culinary background:

I started cooking when I was 16, working in a large catering company in NYC/NJ. My passion and curiosity for food and cooking encouraged me to study food. I also own my own company, called S. Subar & Co. (www.subarandco. com), doing high-profile dinner parties.

2. Favorite comfort food:

My mother’s grilled chicken drumsticks with BBQ sauce she made for Shabbos with a Swedish-style squash ratatouille.

3. Favorite ingredients:

Syrah wine, pasta, rustic French baguette, quality cheese.

Now’s your chance to WIN a spot at our next Supper Club – this time with the entire Joy of Kosher team – Jamie, Tamar, Shifra and Shlomo.  The dinner will be in Brooklyn on Sept. 18th at 7pm.    Enter for your chance to WIN now!!



As seen in the Joy of Kosher with Jamie Geller Magazine

Summer 2013

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Joy of Israel 5 – City of David Tour


September 10th 2014

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I had lots of trouble writing this intro because my experience at the City of David, Biblical Jerusalem was so extraordinary, so moving, so breathtaking, so meaningful and so emotional. So… instead of continuing to try and put it into words I figured I would just show you. Watch this.

Special thanks to The City of David Foundation and my knowledgeable, inspiring, and kind tour guide Ze’ev Orenstein. Ze’ev just lives and breathes this stuff, his passion made my visit unforgettable.

Book your visit to the City of David now

And thanks to all of YOU for continuing to support our Joy of Israel series produced together with 12 Tribe Films.

To see the food part of the City of David videos with Master Chef Tom Franz, click here.

Tell me did you like this episode? Want to see more like this? Have an idea for a future episode? Know a sponsor? Want to sponsor? Lay it all down for me in the comments.

To donate even $18 for the Joy of Israel series click here.


10 Recipes That Want To Celebrate Rosh Hashanah...


September 9th 2014

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We have compiled these 10 High Holiday recipes that will dress up your table.  Manischewitz products will help make them all tastier and easier.

Apple Tarragon Slaw

The flavors of apples and tarragon go together beautifully.  This slaw is perfect for a last minute extra, no cooking necessary.  Here is the recipe.


Apple and Parsnip Soup

Rosh Hashanah is late this year and Fall will be in full swing.  A warm Apple and Parsnip Soup is just the trick comfort and warm your bellies.

Carrot, Quinoa & Spinach Soup

Carrot, Quiona & Spinach Soup

This soup is really a one pot meal if you so desire.  Perfect for vegetarians and the rest of us, would be a nice light lunch during the holidays with tons of veggies and tons of flavor.

Slow Roasted Lamb With Pomegranate and Reduced Wine

Rosh Hashanah is the perfect time to bring out the show stopper.  This Slow Roasted Lamb will dress up your table like nothing else.  Flavored with pomegranate and wine it is perfect for the season.

Chicken with Prunes in Apple Butter Wine Sauce

A little apple butter goes a long way to keep this holiday chicken dish moist and flavorful.  Everyone always wants a new chicken recipe.  This Chicken with Prunes and Apple Butter will not disappoint.

Chicken Thighs with Roasted Winter Fruit

Chicken Thighs with Roasted Winter Fruit

One more chicken recipe featuring the full apple and other winter fruits can be a one skillet dinner.  Use a nice pot so you can cook and serve from one.  Rice or potatoes could be added as well as greens if you want to make it more festive.

Leek Noodle Cups

These Leek Noodle Cups otherwise known as kugel, is the most delicious way to use the simian of leeks.  Can be made ahead and looks beautiful to serve.

Vegetable Chow Fun

Gluten Free S'mores Bars

These are not your usual Rosh Hashanah dessert bars, but we all have our Apple Crsips and Pies already planned.  Sometimes you just need a little chocolate.  Get the recipe for these S’mores Bars.

Chicken Apple Sausage Cholent

This fall flavored cholent can be made vegetarian with vegetarian sausage.  It is simple and a lighter at a time when there are oh so many meals.  It can be made in the oven too, so it is perfect as a one pot meal for Shabbat lunch.

Disclaimer: This post is part of an ongoing partnership with Manischewitz.


9 Tips for How to Be Your Own Sous Chef *Giveaway*


September 9th 2014

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Getting ready for holidays doesn’t have to be stressful. Follow my 9 tips for preparing and planning ahead and you will be cool as a cucumber.

Starting with Rosh Hashanah and prepping for a months’ worth of holiday meals for the masses can be  mentally and emotionally overwhelming even before you step foot  into the kitchen.  I find the best way I can help myself is to be my own sous chef.

In the culinary world the sous chef serves just below the executive or head chef and has a vital role in making sure the kitchen runs smoothly.  The sous chef does lots of the grunt work, prep work and actual cooking and while never receives the same glory (or pay) as the chef de cuisine, is essential to the success of the food that emerges from the kitchen.

In a perfect world we would hire ourselves a sous chef (or an executive chef while we’re dreaming!) for the holiday season.  In an almost perfect world our husband and/or oldest kid (presumably someone who can drive, wield a knife and handle the heat of the kitchen) would volunteer their services.  But in the real world you can actually be your own sous chef.

You know when you watch a cooking show and you see everything precut, pre measured and laid out prettier than a holiday table? All the ingredients in little bowls, everything in its place, all set up and ready to go.  The official terms for that is mise en place a French phrase which literally means “putting in place” meaning, set up.  It really makes life so easy for the cook, I know because I have been on set with everything in its place.  When I was on the TODAY Show I made Chicken Soup, Matzah Balls and Brisket in 5 minutes (thanks to the 3-Woman team who laid out the mise en place!).

In my own kitchen, year round, but especially this time of year I put on my sous chef hat and do a version of mise en place all of which keep me from going cuckoo for cocoa puffs.

You too can be a sane and happy cook this holiday if you follow these 9 simple tips.

9 Holiday Prep Tips To Keep You Sane


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Holiday Prep Tip #9 – Always Have Dressings,...


September 9th 2014

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On any given day my fridge is filled with no less than 3 homemade dressings like this Carrot Ginger Dressing or this Caesar Dressing or this Asian Cabbage Salad Dressing or a Mustard Green Bean Dressing.   I make triple and quadruple batches of dressing, store in sealable containers so I am ready to toss at a moment’s notice.  Similarly there is always a bag of Homemade Whole Wheat Croutons (made from my leftover challah) and sliced sundried tomatoes in the fridge alongside sliced scallions and chopped herbs plus all manner of cut up veg (see #5) to ensure an exciting salad is always a possibility.  Also, my favorite spice rubs like this MSG Free Homemade Onion Soup Mix makes making chicken as easy as pie. (Which really is not as easy as making chicken, but you know what I mean.)

Phew OK so these were my top #9 tips for helping yourself with holiday cooking.  Now it’s your turn.  Share the love and post at least 1 tip with all of us in the comments below.


Holiday Prep Tip #8 – Time and Place For Day...


September 9th 2014

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With all these prep ahead tips there are still dishes or elements of dishes that should be made day of.  Point here is to pre-prep the patchke stuff and leave the last minute cooking for dishes best served fresh and finishing touches.  I like to think of the day of work as assembly day.  I grab a my already cleaned and cut chicken, already in the baking dish, from the fridge, add a handful of already sliced onions, and rub with my ready-to go homemade rub (see tip #9).

Being organized like this including the essential step of having prepped your veg (ever notice how much longer a beautiful salad takes than a Brisket!) will save you from making each visit to the kitchen epic.



Holiday Prep Tip #7 – Label, Label, Label


September 9th 2014

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When you freeze label with detail: the dish, the date, and how many it serves. If I know I am having 15 for one meal and 25 for another meal I write “Fricassee for 25” or “Creamy Coconut Carrot Soup for 15”. This way I don’t get confused and pull out Creamy Coconut Carrot Soup for 8 when I am expecting double the number of people.


Holiday Prep Post #6 – Cook Thematically


September 9th 2014

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It’s good to organize your cooking and prep work by theme:

Day 1 wash and prep your veg

Day 2 make your soups and stews

Day 3 clean your chickens etc…

This keeps you from switching your cutting boards back and forth from fresh produce to salmonella laden raw animal proteins.  Of course if you are meticulous about cleaning you have nothing to worry about but I find when cooking in bulk, for larger crowds, it’s much easier to quickly rinse a cutting board between cukes and carrots then to have to clean (read scrub) when I am elbow deep in raw chicken.


Holiday Prep Tip #5 – Chop, Chop, Chop


September 9th 2014

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Now is when you really earn your sous chef stripes.  (Say that 10 times fast!)  I chop, cut, slice, dice, ribbon, julienne and more about once a week.  I think about my menu and cut accordingly. I often have carrots 3-ways in my fridge: in coins (for roasting and snacking), julienned (for stir fries and starchy sides) and ribboned for salads.

I filet my bell peppers (includes washing and removing the seeds and ribs) and slice them into strips so I can easily grab a bunch and use them as is and/or quickly dice without having to wash and clean.

Fresh chopped parsley lasts in the fridge for at least a week if not 10 days (fab for cooking and garnishing!).  As do sliced onions.  I always have a container of red and container of yellow sliced onions ready and waiting.   Cucumbers in my fridge are both coined and in sticks (easy to dice from, if needed) and grape tomatoes of many colors are always washed and halved, lengthwise.

I keep all of the above in the fridge, separately, in sealable containers, because they each have different shelf lives and combining them only shortens their longevity.  More delicate herbs like basil I pre wash wrap in a damp towel before putting in a sealable container in the fridge.  Most everything should keep for about a week.

Use this tip not just for holiday cooking but for year round as well.  When you get home from shopping, wash, check, peel, cut, and prep all your veg.  Seal and store until you are ready to cook tomorrow, or later in the week.


Holiday Prep Tip #4 – Don’t Be Scared...


September 9th 2014

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Now that I live in Israel most meat comes frozen. There are fresh butchers here and there but for the most part I buy my roasts, chop meat, and stew beef, frozen. Similarly whole sides of salmon and fish fillets come frozen. Fishmongers are harder to come by than butchers. And because year-round I don’t have time for a big shop more than once a week I buy lots of fresh chicken – on the bone, in cutlets, in strips, ground – and freeze that as well. This way, I can just shop from my freezer before cooking.


Holiday Prep Tip #3 – Organize Your Shopping...


September 9th 2014

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Now that you know your menu, including intended repeats organize your list by shelf stable and fresh produce.  Have you ever noticed that stores start to run out of stuff as the end of the holiday draws to a close?  Of course this is most prevalent on Passover but it happens during the High Holiday season as well.  We usually do 1 BIG and by BIG I mean HUGE shop at the start and then fill in with perishables and last minute items throughout the month.  This way you have everything (or most things) you know you need at the ready.

When you organize your list though, be sure to include any perishables you need for bulk cooking within that first shop.

A well-stocked house is helpful for lots of reasons but I’ll give you two:

1. Should you find yourself with unexpected free time (it does happen!) you can get a jump on things.

2. Ingredients in house keep you from having to call an audible.  You know how we can all get.  As flexible as we wish we were when we have our heart set on making something we want to make THAT and only THAT.  Because not only is THAT important, in fact essential to our menu, but THIS side was reliant on THAT main and once we don’t have THAT we have to also change THIS and then, well you know, it’s just the beginning of the end.



Holiday Prep Tip #2 – Consider Encore...


September 9th 2014

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When planning your menu, consider your company and time between each holiday meal and don’t shy away from serving the same thing more than once over the course of the month.  Serve the same soup the first night of RH and the first night of Sukkot or the same brisket Shabbos of the 3-day Rosh Hashanah Yom Tov and Shabbos Chol Hamoed (Sukkos).  Point is, don’t make 3 soups, 5 briskets, or even 8 desserts.  Cook in bulk by doubling/tripling/quadrupling recipes that freeze well.

Freeze in portions the size of your crowd and pull from the freezer in advance of the meal.  This way you are not starting from scratch before each holiday.  Alternate your menu based on company (so you don’t repeat food with repeat guests – although that wouldn’t be the worst thing) and proximity of meals.

Click here for my tips on which foods freeze well:

Easy Food Preparations When You Freeze with Ease

Freezer Tips For Your Collection