Vote For The Best Gold’s Recipe

 

July 30th 2013

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Last month we asked you to enter our GoForTheGold’s Recipe contest and you all shared your recipes using Gold’s products.   To view all the submissions click here.   It is clear that many of you love your version of duck sauce chicken.  We tested many of the recipes and talked it over with Steven Gold and we have chosen two finalists for you all to vote on.

The vote starts now…

 

The Winner will be announced on August 15th and featured in the Chanukah issue of our magazine. The winner will also receive a prize package featuring $50 worth of Gold’s products, 1 copy of Jamie’s second cookbook, Quick & Kosher Meals in Minutes, $100 Amex Card and a 1 year subscription to the Joy of Kosher with Jamie Geller Magazine.

Runner up will receive a 1 year subscriptions to the magazine and a copy of Quick & Kosher Meals in Minutes.

 

This contest is now over, congratulations to DnM1217 for the winning recipe!


 

6 Cool Summer Desserts

 

July 30th 2013

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I have issues with dessert.  I love it too much.  Hubby, not so much.  So when we go out to dinner I order two – when I’m done with mine we swap plates and then I work on “his”.  Here and there he takes a spoonful and when it’s really good he takes more and then I get all bent out of shape  – cause if I knew he was going to eat so much I would have ordered a third, which I do on my birthday.  I am also a bad influence on Tamar — when we go out for dinner on my NYC trips I pressure our resident dietitian into ordering dessert, uhm, ok desserts.

These cool summer sweets incorporate a few of my favorite things into refreshing desserts – some of which Tamar may even approve of.

low-fat-cheesecake-joyofkosher

Low Fat Cheesecake

Low Fat Lemon Cheesecake: This here was developed cause I love cheesecake but I’m the only one in my house who does.  So now I don’t feel as guilty when I eat the whole thing.

Green Tea Ice Cream

Green Tea Ice Cream

Green Tea Ice Cream: Am gaga over green tea.  I drink at least 3 BIG cups a day – out of my husband’s beer mug. Green tea speeds up that fat/calorie burning process in our bodies and I find it helps curb my insatiable appetite.  Therefor a perfect match for my ice cream (made with whole milk, heavy cream and egg yolks – YAY!).  This way I won’t eat too much (since I am eating the entire aforementioned cheesecake).

Mango Melon Pops

Mango Melon Pops

Mango Melon Pops: Oooooh mango is nature’s candy!  My kids prefer it to taffy.  These pops scream summer.

blueberry lemon tarts

Mini Blueberry Lemon Tarts

Blueberry Lemon Tarts: You can look at this as portion controlled dessert or an excuse to eat more than one – but do that standing because we all know that calories consumed while standing and eating over the sink (on shabbos!) don’t count.  I made these for a kiddush and we all loved them.  So much so that my friend Atara made this into a big pie – but for some reason she said it wasn’t as good.  So best to keep these babies bite-sized.

Peanut Butter Bar

Peanut Butter Bar

Peanut Butter and Jelly Slice: My mom has been known to wake up in the middle of the night and eat a peanut butter and jelly sandwich with milk.  This here is the same mom who orders chocolate mouse before the meal so she has room for dessert.  I mean come on, who wants to have to stuff it in after a big dinner?!  I agree and have the same taste and turned our love for PB&J into a cool cake you can eat before the meal (my mommy said so :-) .

creamy raspberry jello square

Creamy Raspberry Jello Square

Raspberry Jell-O Squares: You don’t even need teeth to eat jello so in my book it’s practically FREE.  Aunt Zahava one of the family’s great bakers always made a recipe like this which I love because it’s one of her few desserts I am actually qualified to recreate.

Keep it cool and keep it sweet this summer but before you bow out let me know your favorite cool dessert in the comments below.


 

New Manischewitz Free Recipe App

 

July 29th 2013

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There is a new recipe app in town.  It is all kosher and made by Manischewitz.  Just in time for the High Holidays, the recipe app will help you prepare for this busy season and includes some favorite recipes from om our very own, Jamie Geller.   Many chefs and cookbook authors as well as home cooks and Man-O-Manischewitz Cook-Off contest winners have been included.

Find new ways to use all the Manischewitz products for recipes for Holidays and every day.  Enjoy Holiday fun facts and even weekly Shabbat times for your location, wherever you are.   Besides being kosher and easy to prepare, all the recipes feature some of the most popular Manischewitz® products including all natural broths, noodles, matzo, matzo meal, honey, and many more.  It is very easy to find recipes by typing in keywords or searching through the categories.

Now available for download for free to any Apple or Android device by searching for “Manischewitz” in the App Store for  Apple® devices, and the Google Play Store for Android™ devices, or by visiting the respective stores at the links below:

https://itunes.apple.com/us/app/manischewitz-recipe-holiday/id663920818?mt=8  (Apple)

https://play.google.com/store/apps/details?id=com.manischewitz.manischewitz&hl=en (Android)

Let us know what you think?

 

 


 

Homemade Beach Snacks For You and Your Kids

 

July 29th 2013

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

The ultimate checklist consists of:

1. Sunscreen

2. Beach towel

3. Sunglasses

4. Book/Magazine

5. Water

6. SNACKS

The sixth is the most important as you simply cannot sit for hours in the sand without some tasty snacks.

You may think that any type of snack is fine for the beach, but it’s important to think of what may happen to your food when sitting for hours in the sun.

A few questions to ask yourself before packing your food:

  1. Will my food melt?
  2. Will sand easily get in my food?
  3. Will my food be easy to travel with?
  4. Will it spoil fast?

If the answer is “yes” to any of the questions above, then it may be a good idea to save those snacks for a more appropriate time.  Caramel Popcorn and Puppy Chow are simple snacks that are perfect for your day at the beach.

Caramel Popcorn

Caramel Popcorn

A fun sweet and salty snack is always nice for your day in the sun.  Some regular butter popcorn is great for the movies, but mixing in some caramel is great way to take something simple and make it different.   Candy tends to melt in your bag if left in the sun for more than an hour.  Caramel popcorn allows you to taste that sweetness of a candy without having the hassle of it melting.  Popcorn is a very light and travel friendly snack that fits well for a beach occasion.

Puppy Chow

Puppy Chow Chex Mix

Puppy Chow is the ultimate kid friendly snack.  It’s the perfect blend of honey mixed with hazelnut and blended with peanut butter.  Preparing food for the beach means that you want to make a snack that is effortless taking as little time out of your day in order for you to spend as much time soaking up the sun!  This snack is inexpensive and is easy to travel with.  Just place it in a plastic Ziploc bag and you’re good to go.

Enjoy your day or week or month at the beach!


 

Flavorful Recipes Using BBQ Sauce

 

July 26th 2013

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In life there are two kinds of people.  Ketchup people and mustard people.  I am a mustard people.  I’ve never been a fan of ketchup, but I actually love BBQ sauce. Okay, I guess that means there are three kinds of people.  The rich, smoky flavor of BBQ sauce is very satisfying and depending on the sweetness or spice can offer a range of flavors that ketchup can’t seem to match. I never really used BBQ sauce on anything but meat or chicken until recently, and I can kick myself for not trying it sooner.

BBQ-Seitan-Pizza

It all started last year when my sister in law made a now famous (in our family and circle) BBQ Seitan Pizza that my husband is still talking about.  As a vegetarian who plays host to carnivores, she was always interested in BBQ chicken pizza recipes she would read about or see on TV commercials and figured seitan, a textured wheat gluten that can mimic the texture of meat, could be a good sub for the chicken and she was absolutely right.

No tomato sauce needed for this recipe. Just Gold’s BBQ sauce, Seitan and smoky Gouda cheese. I like to add some crunchy red onions and sometimes even diced jalapenos for some kick and color.

Cowboy-Bean-and-Beef-Stew

While I was realizing all the possibilities of BBQ sauce I decided to try it in a hearty stew. I like to make stews with a lot of beans and vegetables and only a little bit of meat. It cuts down on the fat and calories and you really don’t miss the extra meat.  The flavor from Gold’s BBQ sauce was a perfect accompaniment to the dish and had the right tang to go with the cowboy twang. My Cowboy BBQ Bean Stew is a perfect easy weeknight dinner anytime.

I hope you enjoy these recipes and while I am at it I will share one more recipe using Gold’s BBQ Sauce for a BBQ Chicken Wrap it is the perfect solution to leftover chicken – make it for lunch or dinner and you will thank me.


 

Israel Substituion Guide

 

July 25th 2013

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Editor’s intro:

`A couple weeks ago we posted a Call To Cooks in Israel to help us start this Israel Substitution Guide to help new and old olim adapt recipes with ingredients they can find in Israel.  We had some fantastic responses with lots of tips and advice already in the comments over there.  Based on the questions we got and some of our own, Dvora has compiled this guide to help others.

In addition, Dvora is helping us find and tag recipes that can be made without modification in Israel.  We call them Israeli Friendly Recipes and you can click on that link and bookmark that page to see continuous updates and as always we welcome your recipes and hope you will Submit Recipes also to add to the collection.  Please also feel free to ask questions and answer each other in the comments below on this post.

Creativity is the key to good ingredient substitution.  While a recipe that has an important ingredient replaced may not come out exactly as you expected, smart substitution can result in a still delicious end product.

One thing I have discovered is that Israel gets my Little House on the Prairie instinct going.  While I used to buy more prepared items, like marinara sauce and spice mixes, I make a lot more from scratch these days, and I am always surprised when they are easy and not at all time consuming to make.  The internet has a plethora of spice mix recipes, from pickling spice to taco seasoning, so search away and choose one you like.  It’s often worthwhile to make a large batch and store for future use.

Cheese – A word of caution – in the US, pizza cheese is usually a blend of natural cheeses, but in Israel, “Pizzarella” is a processed cheese product, much like American cheese.  That said, it melts very well, something that cannot always be said of yellow cheeses, such as Emek or Gilboa.

See below for my substitution chart. I hope that answers some of your questions, please comment below with any new or old questions and I will do my best to help.

In addition, Efrat, a friend of Jamie’s, passed along a few tips we thought you might enjoy:

Blueberries: are grown in Kedumim and are available only in May and June, contact Yaakov 052-567-3099 for information (He is a Hebrew speaker).   During the rest of the year, frozen blueberries work well in baked goods. You can get frozen fruits of all kinds at: Icetory in Yerushalayim (Ask for Kobi 02-622-2298).

Other berries: you can pick your own raspberries and blackberries in Gush Etzion in June and July (Moshe – is an English speaker! 054-670-0710)

Flanken: Matam Chafetz Chaim is a butcher shop in Yerushalayim, run by olim from Chicago – they know how Americans like their meat. They have packaged products in some butcher cases and can tell you where to get flanken or anything else in your area – phone: 02-624-3443

Don’t complain about missing Tropicana orange juice, get home delivery by Pomerantz.

The seasonality of produce is something to get used to – for example: strawberry season runs from Channuka to pesach (I always freeze 6 boxes at the end of the season!) and it becomes something to look forward to.

Ingredient Substitution
Egg Roll Wrappers Moroccan Cigar Leaves
Duck Sauce Plum Sauce (add sweet chili sauce for spice)
Cranberry Sauce Jelly or fruit spreads, flavor of choice
Fresh Cranberries Frozen red currants
Brisket Number 3
Shoulder Roast Number 4
Chicken or Beef Broth Tzir Bakar or Tzir Of – Paste diluted with water
Farmer’s cheese Tuv Taam or C’naan cheese or Tvorog (Russian)
Sour Cream Shamenet Chamutza
Fresh Blueberries and Raspberries Use Frozen
Packets of Active Dry Yeast Measure 2 1/4 teaspoons per envelope from a large jar

 

Summer White Wines For a Picnic

 

July 24th 2013

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I Went on a Picnic and I Brought a Bottle of…

I had my first summer picnic the other day at the Caramoor Center for Music and the Arts.  Caramoor is a former estate near Katonah, New York about 50 miles north of New York City.  Presently, it’s a venue for classical music performances and an art museum.  It is a beautiful area of Westchester, where you see about as many horses as people when driving down the winding roads between Bedford and Katonah.  In predictable New York summertime weather, our planned picnic day was hot and humid.  Not exactly the kind of weather that has you thinking about a glass of wine.  More like mojitos and margaritas.

But it just so happens that I’ve had a few nice bottles lying around my “cellar” and a nice bottle is a terrible thing to waste.  So with a basket of cheeses, French bread, assorted olives, roast peppers and fresh cut fruit we braved 94 degree temperatures, found a nice spot in the shade and enjoyed our picnic lunch accompanied by butterflies and surrounded by bright flowers and well-trimmed hedges.

So what do you drink on a hot summer day?  A well-chilled white or rose is always in fashion and when you move away from heavy oak-laden whites you will discover a world of crisp, refreshing kosher wines that induce smiles, not sleep at under $20 a bottle.

2012 Goose Bay South Island Sauvignon Blanc (New Zealand) $18.  New Zealand’s South Island grapes possess a remarkable crispness and citrus qualities which really come through with this wine year after year.  It is a great picnic and party wine and pairs well with cheeses, salads and spreads.

2012 Dalton Safsufa Chardonnay Semillon Viognier (Galilee); $16.  My newest summertime fave, this is a light and highly drinkable young wine.   Crisp and aromatic with citrus, pineapple and tropical fruit notes.  Close your eyes and you can almost hear the sounds of the gentles waves of the Kinneret.

2012 Herzog Late Harvest Orange Muscat (California); $18.   A bold and aromatic dessert-style wine, offering notes of fresh pineapple and passion fruit.  At only 8.5% alcohol, this is a great kosher wine for the end of a hot summer day and will mix well with sparkling water and some chopped fresh stone fruit for a lovely White Sangria.  It would also work nicely to poach pears.

What are you bringing to your picnic?


 

How To Make Homemade Halva

 

July 24th 2013

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

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

Coffee Halvah

Coffee Halvah

The key to this halvah is cooking the sugar to the right temperature and not overbeating it. It sounds difficult but really it isn’t hard. Half an hour and some cooling time are all that stands between you and delicious homemade halvah.  The beauty of making homemade halvah is that you can adapt the flavor in all kinds of creative ways. The standard vanilla and marble are always popular, but I have to say one of my surprise favorites is coffee halvah. It sounds like a strange combination, I know, but the subtle coffee undertones and the crunch of the coffee beans are perfect with the sweet sesame flavor. These recipes are just jumping off points. Take the marble halvah recipe and swap out the chocolate for a couple of handfuls of pistachios, some chopped dried fruit, or some minced crystallized ginger. The sky is the limit when it comes to flavors, which really is the most fun part of making something at home.

Click to get the recipe for

Marble Halvah Recipe and Variations

Coffee Halvah Recipe


 

A Summer Party Menu

 

July 23rd 2013

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Later this Summer I will be heading to North Carolina to spend a week at the beach with my two siblings and their families.  I have never been to North Carolina and I haven’t shared a home with my brother and sister for almost 20 years (OMG, where did the time go?).  So I am excited to have this quality time, but a bit nervous and we have a lot of meals to plan for and we want every night to feel like a party.  The best part of renting a house together is we can put the kids to bed and enjoy quality grown up time with lots of food and drinks.

While I am planning I thought I would share some Summer menu ideas with all of you.  I hope you are all entertaining and enjoying company as much as you can in a more casual way then when the holidays come in, so here is my first Summer menu idea, let me know if you want me to share more in the comments below.  And if you have any tips on surviving (and enjoying) a week in a beach house with 13 people, 7 under the age of 10 let me know.

slushy-limonana

I love frozen drinks.  Although I am starting to get into traditional cocktails, Summer time heat is a lot more enjoyable with one of these in your hands.  This recipe for the Israeli Limonana can be served as is when the kids are around, but it is equally good with a shot or two of rum.  Swap the lemon for lime and you got a frozen mojito (my drink of choice).

Meat Kosher Antipasto Platter

Meat Antipasto Platter

My sister told me she wants us to have happy hour every night, so along with our frozen drinks we need some finger foods to snack on.  I love Italian Antipasto, it can be made meat or dairy (just swap salami for cheese).  If I stick to the veggies I can really indulge, I might also pick up some variety of pickled vegetables to whet our appetites, I am also recently obsessed with these Roasted Chickpeas Snack.

Grilled California Asparagus and Lamb with Mustard Aioli

Grilled California Asparagus and Lamb with Mustard Aioli

We are planning to grill most nights and since I don’t have a grill at home this is very exciting.  I really love asparagus on the grill and I love lamb, if I can’t find it at a good price though I would make this simple dish with beef.

I have always wanted to grill a whole butterflied chicken, but if I can’t pull it off for some reason, the herb and lemon sauce in this recipe would work perfectly on chicken pieces and I know the kids will want drum sticks.

We also have a not so strict vegetarian in the group so I think we can make these Grilled Pizza with Eggplant and leave out the ground beef. I can’t wait to grill some pizza.

Chocolate Chip Biscotti

Chocolate Chip Biscotti

For dessert I am thinking a different grilled fruit every night, pineapple, peaches, mangos and even watermelon and a batch of my favorite biscotti.  They are super easy to make, yield a large batch and don’t go bad.

Are you having any Summer parties?


 

Duck Sauce Kishka Chicken Roll Ups

 

July 23rd 2013

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I have a few “famous” recipes.  In no particular order, my Challah, Honey Chicken, Chulent, and Chicken Pastrami Rolls are all up there.  These recipes have received a nice number of comments and video views but more importantly they generate lots of in person discussion.  Meaning when I catch up with people on the street, or at a business meeting, or at a friend’s shabbos table – these are the recipes I hear about over and over and over again.

chicken pastrami rolls

Chicken Pastrami Rolls

So when it came time to develop a new Shabbos recipe featuring Gold’s Duck Sauce I thought about a riff on my Chicken Pastrami Rolls – which by the way also inspired the “Roller Derby” feature I penned in the Shavuos Issue of our magazine showcasing Chicken, Fish, Turkey and Beef Rolls.

This rendition is an oldie but goodie.  JoK friend and active member JKessler48 won our 2011 Best Chicken Recipe Contest with his Kishka Stuffed Chicken which reminded me of a similar dish I ate at my friend Tzippy’s house years ago, which reminded my that Hubby said he liked  it, which reminded me I should be a good wife and make it for him, which inspired this here version.

I love forgoing an egg “bath” in favor of flavorful duck sauce.  It’s a sweet little dish if you use Gold’s Cantonese Style Duck Sauce.  If you want something spicier add red pepper flakes or try Gold’s Szechuan Style Duck Sauce.

I think I’m on a roll here… (in case you couldn’t hear the cymbal crash http://www.youtube.com/watch?v=Di0FaPrHxyU)


 

Watch Chicken Roll Ups with Kishksa

 

July 22nd 2013

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I love forgoing an egg “bath” in favor of flavorful duck sauce. It’s a sweet little dish if you use Gold’s Cantonese Style Duck Sauce. If you want something spicier add red pepper flakes or try Gold’s Szechuan Style Duck Sauce.
Get the full recipe to print Chicken Roll Ups with Kishka here.


 

Banana Oat Chocolate Muffin Top Cookies Link Up...

 

July 22nd 2013

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I love making muffins. They are quick and easy and a favorite “quick” breakfast. One of my favorite muffin recipes is for Multigrain Blueberry Muffins. I use this recipe as a base and often change the grains based on what I have around the house. It’s hard to mess this one up and it’s a healthy treat my kids love!

For this month’s Kosher Connection link up, we decided to do a blog swap. We were each anonymously assigned a different blogger and asked to make one of their recipes. I laughed when I was assigned to Lil Miss Cakes, a baking blog mostly showcasing my neighbor and friend, Melissa’s gorgeous cakes. As a Dietitian who likes to bake, I stick to cookies and bundt cakes, I knew that I was not going anywhere near those works of art. But when I stumbled on these muffin top cookies I knew I found my perfect recipe.

The kids couldn't wait

I made a couple of small modifications to her delicious recipe, by choosing whole wheat flour instead of all-purpose flour, adding some dark chocolate chips and skipping the glaze, an extra step (and some extra sugar) I just didn’t need. The results were a hit!!! Keep in mind they are more muffin than cookie and crumble easily. But don’t worry, there won’t be many crumbs left on your plate.

Banana Chocolate Oatmeal Muffin Top Cookies

 

Ready for a fun giveaway to celebrate one year of Kosher Connection? We are giving away two prizes from Emile Henry. A Bread Cloche valued at $130 and a 4.2 qt Dutch Oven valued at $170! Use the Rafflecopter below to win- you can enter up to 23 ways! Two winners will be chosen at random. a Rafflecopter giveaway


 

A Shabbat Menu with Gold’s

 

July 19th 2013

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Sometimes all it takes for a perfect meal are a few great quality ingredients. Enjoy the summer weather with these quick and gourmet recipes for Shabbat and every day of the week.

Panko Crusted Salmon

Panko-Crusted Salmon

Mustard and salmon are an incredible combination. You can use Gold’s deli mustard, regular mustard or Dijon mustard for this crowd-pleasing recipe.

Barbecue Braised Beef Roast

Barbecued Braised Roast

This recipe takes five minutes to prepare and the results are spectacular. Gold’s barbecue sauce and duck sauce combine to make a savory, rich sauce that works really well with the tender, braised beef.

Horseradish Potato Kugel Muffins

The horseradish adds a unique tangy and earthy flavor to traditional potato kugel. It is an easy way to switch things up a bit and surprise your guests

Oven Baked Sweet & Sour Chicken

Oven Baked Sweet & Sour Chicken

Using Gold’s borscht is a creative and healthy way to make a quick Asian inspired sweet and sour sauce.

Roasted Summer Vegetables with Horseradish Aioli

Roasted Summer Vegetables with Horseradish Aioli

Roasted Summer Vegetables with Horseradish Aioli

Purple Eggplant
Beet horseradish adds a boost of flavor and color to the classic babaganoush

 

As seen in Joy of Kosher with Jamie Geller Magazine (Summer 2013) – Subscribe Now.

Disclaimer: This is a sponsored post as part of a partnership with Gold’s. All thoughts and opinions expressed are my own.


 

New Finds from 2013 Fancy Food Show

 

July 18th 2013

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It is so much fun to be able to attend the fancy food show and learn about the new products and new trends in the food industry. Then to read all the highlights of the show from other perspectives and find out all the things I missed at this huge food show. According to the Specialty Food Association who hosts the event the top 5 trends were, Reinvented Frozen Treats, Grains and Seeds in New Places, Global Meal Starter, Retro Mania Done New, and Be Your Own Mixologist. Look out for specialty foods across all these categories in stores near you and note some of the articles and recipes we will be sharing in the coming year follow these trends as well.

Last time I attended the show (Fancy Food Show 2011) I remember noticing many new loose leaf tea companies. This year I found that specialty salts were all the rage. Flavored, smoked, or blended, these salts were everywhere. Fortunately for us the company Salt Works has a line of smoked salts with OU certification and hopefully will continue to offer more flavored salts with certification, click here to see Salt Works Kosher certified salts.

I have always been a fan of sun dried tomatoes and Bella Sun Luci has made them even better. They sell bags or jars of sun dried tomatoes, plain or flavored with zesty peppers or oregano.  I have to admit to snacking on these treats right out of the bag.  With less than 250 calories to a whole bag, it is a pretty good deal.  Not to mention all the nutrients in these concentrated tomatoes.

 


Speaking of sun dried tomatoes, one of my favorite new finds was Traina Foods California Sun Dried tomato ketchup.  To be honest I am not a fan of ketchup.  When I was a kid I didn’t like tomato sauce of any kind including ketchup. As I matured and became the adventurous eater I am today I grew to love a great pasta sauce, but never came around to ketchup and since it is usually full of sugar I am not missing much.  But when I tasted this ketchup I found the one.  It has a much stronger tomato flavor almost like a tomato paste, but a little sweeter.  I am not sure I am ready to dip my fries in it yet (I actually like mustard for that), but I could see using it in sandwiches or for chicken or just about anything.

The craziest new product I found was the the savory teas from Numi.  With flavors like Carrot Curry, Broccoli Cilantro and Fennel Spice you know this is not your usual after dinner dessert tea and it will take some getting used to. The flavors are very good and I can even see using them as a base/broth for other recipes, but so far I can’t get myself in the mood to drink it.  They recommend treating it more like a broth to tide you over as an afternoon snack or when you are sick, but so far it has not worked for me.  If you are a savory snacker I think you will like it and you can check out their website for more info and tips on when to drink it. NumiTea.

I couldn’t leave the show without making sure to check out the new this year Israeli Pavillion.  I always love to support Israel and with products this good you will all want to support them too.  The highlight was OLIA .   They sell many varieties of oils and vinegars and a whole slew of other yummy foods, but from what I tasted my favorite is the Fig Vinaigrette.  They are based in Tel Aviv and all their products are kosher, if you live in Israel, don’t miss checking them out.  They even make a coffee olive oil, I could do a lot with that.

Harvest Song is another company that really impressed me.  Not just with their unique tasty product – these are fresh walnuts in their shell, cured and eaten whole, but with the fact that they are the first kosher certified product from Armenia.  Their products are very specialty, but really delicious and would be a very nice addition to your High Holiday table this year.

 Amoretti wowed me with their selection of products, their quality and their kosher certification.  They have almost 30 flavors of icing mostly parve that can work for everything from decorating a cake to a filling between cookies.  I could see a lot of my baking blogger friends having a field day with these.  I was a little more impressed by their olive oils and their Pomegranate Balsamic Vinegar, I am looking forward to seeing more from Amoretti.

I also found new grain pastas abound.  I didn’t get to taste any, but I am interested in Pereg’s new Quinoa pasta and Al Dente’s new Chia pasta. Both high in fiber and protein.  I love roasted chick peas and saw a few companies selling them, Biena seems to be the only kosher certified one and they are the perfect snack for you and your kids, high in fiber, nut free, you can’t ask for more. Saffron Road offered shelf stable simmer sauces with flavors from Indian, Thai and Morocco.  Just add chicken, meat or tofu and dinner is ready.  (note – the simmer sauces are their only kosher certified product).  If you didn’t know that I love soft Italian Nougat you do now and while I enjoy making my own, it is nice to eat someone else’s sometimes.  Now, Daelias is making her own and we enjoy it along wit her Biscuits for Cheese, thin flavorful cookie crackers. I enjoyed the Kefir from Latta Kefir, the first I ever had one that wasn’t drinkable.  It was almost like a pudding/cheesecake, I could see enjoying this healthy treat for dessert.

If you have any favorite new products that you love, please tell us about them in the comments below.

Main Image: courtesy of Fancy Food Show

Product Images courtesy of the company.


 

New Recipes with Beets

 

July 18th 2013

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I’m embarrassed to admit that before Joy of Kosher’s #GoForTheGold’s campaign, I had never tried a Gold’s product. Surprising, yes. I knew they made horseradish, but since gefilte fish is a rarity in my cooking I never used it. Nevertheless, I was up for the challenge of using one of their many condiments in my cooking and I picked that purple jar of Borscht.

Borscht is a Jewish Eastern European soup, but I knew there were so many other things you can make with the beet mixture. In a simple jar you have flavorful bits of beets you don’t need to peel or cook. They made the perfect base for a savory appetizer and a sweet dessert.

 

Beet and Goat Cheese Crostini with Caramelized Onions and Chives 

One of my favorite flavor combinations is beets and goat cheese. The hint of sweetness from the beets complements the creamy, distinct flavor of the cheese. In this appetizer, I added the caramelized onions and hint of chives for a truly outstanding hors d’oeuvre.

Beet and Pineapple Granita

For a simple way to stay cool this summer, try a refreshing granita. It has a smooth, velvety texture similar to sorbet and packs a lot of flavor in each bite. Try this tropical combination with the lime and pineapple, you won’t even know there are beets inside!