DIY Passion Fruit Cornucopia and Colada


October 15th 2014

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Wine doesn’t have to be just for drinking. Especially fruit flavored wine, like Morad’s Danue line. I used their passion fruit variety to make a creamy cocktail and a tropical-inspired dessert in honor of harvest season.


In the spirit of Sukkot and Thanksgiving, I created a twist on the classic cream horn, using puff pastry to make cornucopia’s. Cornucopia’s are literally “horns of plenty”, resembling an abundant harvest.  

I used Morad Passion Fruit Wine, a flavorful and affordable drink, to flavor the cream. Passion fruits are full of vitamins A & C, as well as iron, and are both tangy and sweet. The passion fruit flavored custard adds an exotic touch to the traditional french dessert. Get my full recipe for non dairy Passion Fruit Cornucopia here.  

Aside from drinking Morad’s passion fruit wine straight from a glass or using it to flavor dessert, you can also use it to make a creamy cocktail. I did a riff on the classic pina colada by using the wine in place of rum, making it a little lighter so you can enjoy even more. I added rich coconut milk and crushed pineapple for a fresh and delicious drink. Get my full recipe for Passion Fruit Colada here.

Get your bottles of Morad Fruit Wines at your local wine store, if they don’t have it, ask them to order it.  L’chaim.


I Failed Again…


October 15th 2014

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I failed.
I did it again.

I didn’t fail because the cookies were dry.

I failed because I said the cookies were dry.

I have been playing around with a whole wheat, olive oil, cinnamon, chocolate chip cookie recipe.

My first batch came out excellent.

So naturally I tried to improve upon excellent.

Note to self, excellent is pretty excellent (as in, excellent enough!).

My second batch came out less than excellent.

Way less than excellent.

In fact they came out so very dry.

Even though I have given the same advice over and over and over again, in person and in print, I simply couldn’t hold myself back.

I always tell you all not to make excuses for your food.  Your guests aren’t critics from the New York Times and don’t know how the recipe was supposed to look or taste.

But I convinced myself this situation was different.  I wasn’t making silly excuses for missing ingredients.

The cookies were dry.

And I needed everyone to know that I knew that.

Really, I didn’t want to serve the cookies.

But since they came out so excellent the first time I only made 108 this time, to keep in batches in the freezer.

So I had to serve them.

Really, because Hubby made me serve them.

Because he is not into wasting food.

And neither am I.

Unless the food is not edible (as in, really dry!).

And so I served the cookies.

But I just needed my guests to know that I knew that the cookies were dry.
And then Hubby called me out saying “you just couldn’t help yourself, could you?!”

Well I had the chance to do full teshuva (the Hebrew word for “return” with the common connotation of repenting for one’s sins but more accurately meaning a return to one’s original state).

I had 25 friends coming for a BBQ.

I had 72 cookies left to serve.

Do you think I was able to keep quiet and serve them with a smile?

*But what do you really  think I should have done?  The cookies were very dry (just reiterating in case you somehow missed that point) and I didn’t want my guests to think I was delusional and thought the cookies were good, especially because I am me.  Thoughts?



Caviar For Shabbat


October 14th 2014

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This article is dedicated to my father, who with out fail, reminds me every three day yom tov to do eruv tavshilin.  Eruv Tavshilin refers to the prepared food that is set aside with a prayer before a yom tov, that allows us to cook and prepare foods on a yom tov for Shabbat when Shabbat is the following day.  This is most often necessary when two days of holiday lead into Shabbat as we have been enjoying this year.  Get all the details of Ervu Tavshilin here and don’t worry if you have forgotten or didn’t know about it before, there are many that allow you to rely on the eruv of the Rabbi in the community who will have everyone in mind.

In my family as I am sure in many it is customary to use a hard boiled egg and challah or matzah for the Eruv.  It is easy to eat the bread at any meal, but no one in my family really likes to sit down to a hard boiled egg, that is how I started to serve Caviar on Shabbat.

Traditionally caviar refers to the fish eggs of specific fish, like beluga, which is not only ridiculously expensive, but also not kosher.  However, caviar can really refer to any type of fish eggs including Salmon roe which many people enjoy in sushi.  Years ago I found a jar of black caviar at the store that was sold for at most three dollars and was kosher.  I knew it was going to be the delicacy people go crazy over, but I figured it would be fun and was well within my budget.  I learned to serve it on a light cracker or blini with chopped egg white, egg yolk and onion.  I didn’t have a mother of pearl spoon, so I used a ceramic spoon and my husband had a blast snacking on caviar and drinking vodka.

Only recently did I try the caviar that Chef David from Prime Grill says is the best Kosher caviar, Bowfin.  While not nearly as expensive as the non kosher stuff, it was at least 10 times the price of my cheap stuff.  It might be worth the splurge now and again, but I am just as happy without it.

Recently I spotted the inexpensive caviar again and brought it home, excited to introduce it to the kids.  After sitting int he cupboard a few months, I finally found the best time to serve it on Rosh Hashanah.  I had my hard boiled egg, I had some crackers and I found a new tradition.  Yes, caviar is high in sodium, but it is also low calorie and noted to be an excellent source of vitamin A, Potassium, Omega 3 fats, and vitamin D.   Still, it is generally enjoyed in small quantities so I wouldn’t get too excited.




Fresh Seasonal Food For The New Year


October 14th 2014

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With the holidays quickly approaching, we find ourselves yet again in the kitchen preparing daily feasts for our families and friends. Whether we are cooking traditional foods or new recipes, we sometimes get lost in the idea that the more complicated the recipe, the tastier and more impressive it is. In my own cooking, I find that it’s usually the simpler recipes using fresh and in season produce are the most delicious and healthier to boot.  Let’s put the healthy back into the new year and cook fresh, seasonal foods!

Here is a favorite recipe of mine, Moroccan Mint Beet Salad. Pairs beautifully with any fish appetizer from gefilte to sea bass and everything in between.

Wishing everyone a Shana Tova, a Happy, Healthy and Delicious New Year!


Watch Avocado and Seared Tuna Steak Salad


October 13th 2014

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Get the full recipe for this salad here.


A Simchat Torah Mexican Menu


October 13th 2014

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On Simchas Torah and Shemini Atzeres, it’s time to push your culinary daring to the limits. Consider the fact that we’ve just come through Rosh Hashanah, Yom Kippur, and Sukkos, not to mention a Shabbos or two. Everyone at your table is thinking, “If I see one more potato kugel…” So have fun with the menu and try my simple recipes for Butternut Squash and Black Bean Stuffed Poblanos (a mild chili pepper) and Mexican Brisket, a fab twist on traditional recipes.

For your main serve: Corn Salad (topped with lime juice and served in a lettuce cup), Mexican Brisket (love this spice rub!!!!), Stuffed Poblanos (use bell peppers if you can’t find poblanos) and Mexican Pasta (follow this fab technique for all sorts of pasta dishes). Pair the Mexican themed meal with Ramon Cardova Rioja a fruity Spanish red wine.

Finish with individual Banana Chocolate Parfaits topped with dark chocolate shavings. Uhm, honestly, doesn’t this menu sound different and divine? Can I get an olé?


Is Grass Fed Beef Better? *Giveaway*


October 13th 2014

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If I were to ask you where your steak comes from and your first answer is the supermarket, we need to talk. Long before a trimmed, perfectly portioned rib eye finds its way onto your grill or your plate, it starts with a cow and a cattle rancher. The Farm to Table Movement has caused many of us to think more about where our food comes from. Although I don’t yet (and can’t afford to fully) practice what I preach, our family is starting to eat more sustainable and natural foods, including grass-fed beef.

Some kosher consumers feel that eating animals raised in captivity challenges our goal for having greater sensitivity to the natural world. I’m not sure I’m entirely convinced by this argument, but grass-fed meat and pastured poultry seeks to find a thoughtful balance between the ethical and the practical.

According to the American Grassfed Association, an organization representing U.S. producers, food service industry personnel and consumer interest representatives, grass-fed animals “have eaten nothing but grass and forage from weaning to harvest, have not been raised in confinement, and have never been fed antibiotics or growth hormones.” In moderation, grass-fed meat is also healthy.

In addition to lower overall fat content, research published in Nutrition Journalsuggests that grass-based diets can significantly improve the fatty acid (FA) composition of beef, especially conjugated linoleic acid (CLA) (C18:2) isomers, trans vaccenic acid (TVA) (C18:1 t11), a precursor to CLA, and omega-3 (n-3). In addition, “cattle fed primarily grass significantly increased the omega-3 content of the meat and also produced a more favorable omega-6 to omega-3 ratio than grain-fed beef.” Grass-fed beef is also higher in precursors for Vitamin A and E and cancer fighting antioxidants, researchers say. Beef is also nutrient-rich, with eight times more vitamin B12, six times more zinc, and three times more iron than skinless chicken breast, according to the Cattlemen’s Beef Promotion and Research Board.

Brisket In a Pot with Garlic

Now I want to be up front here, grain-fed beef is filling a need. We’ve got a big population to feed and modern agriculture and science is allowing us to serve the bellies of the many, but it’s nice to know that there are alternatives to the mass-produced grain-fed meat. Grass-fed meat is leaner and has a delicious, natural taste that I think you will really enjoy.

KOL Foods, founded by Devora Kimelman-Block, is reshaping today’s kosher diet with great-tasting sustainable, grass-fed meat and pastured poultry that is available to order online with affordable shipping anywhere in the United States.

Our family could not get enough of KOL Foods this holiday season – it definitely beat waiting in line at the butcher and I was able to create some amazing recipes that you will definitely want to try at home!

Try my recipes, leave your comments and enter the giveaway:

Brisket in a Pot with lots of Garlic

Thai Flavored London Broil

***Giveaway***  Now’s your chance to give KOL Foods meat a try with their meat giveaway valued at $250!!

To enter the giveaway go here to the KOL Foods Contest NOW through October 27, 2014!!



5 Menus for Shemini Atzeres, Simchas Torah, &...


October 8th 2014

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Ok, I admit it, I am guilty of calling every holiday “my favorite holdiay”.  Another confession, I don’t feel all that guilty– I really love everything about the holidays (minus the limits on showering, but let’s not discuss that).  Sukkos is this incredibly festive, yet humbling holiday.   Shemini Atzeres and Simchas Torah fall right at the end of Sukkos, after Hoshana Rabbah, and are literally, truly, just straight up days of rejoicing.  In gashmius, materialistic, terms: bring on the food!  These 5 menus will leave you full, feeling festive (you may also need a nap) and will motivate you to dance all night (and work off all those calories…sort of kidding!) by Simchas Torah.


Flavors of Fall

I’m not talking pumpkin spice lattes here, but the real hearty flavors of fall.  Start with the Marinated Vegetable Salad and the classic-with-a-twist Baked Horseradish Gelfite Fish.  Then enjoy the Fall Harvest Soup, which is loaded with parsnips, gala apples, leeks and sweet potatoes. For the main course chose your pick of  Sauerbraten- Classic Roast Beef with Apples and Raisins and/or Sautéed Chicken With Leeks, Carrots, Parsnips and Mushrooms, alongside the Roasted Pumpkin and Asparagus and the Apple Rice Salad.  At this point, your guests will be pretty stuffed (and seriously impressed), so keep it simple by dessert with Apple Compote and maybe a scoop of parve vanilla ice cream on top.



Garlic Honey Brisket

Holiday Worthy Comfort Foods

How can you top a first course of Salmon en Croute, Israeli Salad of Oranges and Black Olives, and 5 Ingredient Leek and Potato Soup? By serving, any of the following amazing dishes or sides of course!  Depending on cost or availability, try the Pomegranate Wine Osso Bucco or Garlic Honey Brisket, if you prefer poultry then the Chicken with Prunes in Apple Butter Wine Sauce just can’t be beat.  The elegant Pistachio Chocolate Chip Cake makes for an excellent end to a very delicious meal.



“Finger Foods”

If you have a lot of guests visiting or a busy holiday planned, then easy to serve, individually portioned foods make for a delicious and hassle-free meal; they are especially great by lunch.  Easy Zucchini Soup isn’t a finger food per-se, but as the name says it is a cinch to make and great to keep warm on the stove for a quick bite.  Baked Salmon Croquettes, Savory Curried-Coriander Pumpkin Latkes, and Colorful Cauliflower make for a great fish course.  For the main, try the Cabbage Leaves Spring Rolls, Sausage, Apple and Sage Stuffed Portobello Mushrooms, Leek Onion Noodle Cups, and Savoy Cabbage and Cashew Slaw.  For dessert try either the Carrot Apple Mini Cupcakes with Non-Dairy Cream Cheese Icing or the Pumpkin Cookies with White Chocolate Chips and Walnuts.



Lighter Menu

This is probably the overall healthiest menu of the bunch, but everything in moderation right?  Start with the Honey Sesame Side of SalmonKale, Avocado and Farro Salad, and the Cabbage and Persimmon Salad with Sweet and Sour Dressing (use pears if persimmons aren’t available), followed by the Sweet Potato Leek Soup. Then enjoy the Easy Roasted Sweet Potato Wedges, Tumeric Rice and Chicken with Olive and Capers.  And for dessert, drumroll please, the Chocolate Pretzel Crust Tart or the Four “C” Tart With Gluten Free Crust.



Shabbos Day

You survived the third three-day yontiff of the year, mazel tov! Let’s be real, there’s only enough energy, and clean pots, for one or two new dishes to be made on Friday.  For shabbos day, enjoy some leftovers starting with the Baked Horseradish Gefilte Fish or Honey Sesame Side of Salmon, and the Kale, Avocado and Farro Salad.  For the main enjoy the  Sweet Noodle Kugel and Colorful Cauliflower alongside a piping hot bowl of  Vegetarian Chicken Apple Sausage Cholent (which can be made vegetarian or fleishig).  For dessert, if there are any leftover, enjoy the Pumpkin Cookies with White Chocolate Chips and Walnuts or the Chocolate Pretzel Crust Tart.


For Sukkos Recipe or Shemini Atzers/Simchas Torah recipes click here or here!  Looking for kugel recipes?  Check out my 10 Favorite Kugels post here!




Fresh Fig, Carrot, Fennel and Kale Salad


October 8th 2014

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Posted 10/08/2014 by Chef Tami Weiser
An all purpose fall and winter dish is always welcome in my home kitchen. This salad makes use of so many of the treasures of the fall and it’s great for the High Holidays, Sukkot and even Chanukah. If you are serving vegans, substitute 2 teaspoons grade B maple syrup for the honey- it tastes different, but it’s equally delicious and will pair with wonderfully with turkey.

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Join Us For The Shabbos Project


October 7th 2014

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Last year The Shabbos Project took South Africa by storm with a weekend dedicated to getting as many people as they could to keep Shabbat from sundown to stars out.  The weekend kicked off with a mass challah baking lead by our dear friend and regular contributor, The Kosher Butcher’s Wife, Sharon Lurie.

The Great Challah Bake

Sharon told me all about The Great Street Challah Bake, where they blocked off a whole street in the center of Johannesburg, and more than 3,000 women came together to prepare challah for their Shabbat.  The Shabbos project far exceeded expectations with around 90% of the synagogues in South Africa participating.

The Shabbos project urged people to take a break from daily life and digital devices and keep Shabbat the traditional way.  Many people took the challenge and observed Shabbat for the first time ever.

This year the Shabbos project is going global.  Communities around the world are coming together to encourage everyone to keep Shabbat on October 24-25, 2014.  Even Paula Abdul is getting involved and along with other celebrities is working to get everyone to celebrate Shabbat.

To help spread the word and get everyone to sign up, Sharon has shared with us two of her favorite challah recipes.

Get Sharon’s challah recipe used at the Great Challah Bake and set up your own challah bake!! So that no one should be left out, Sharon has created a gluten free challah she really loves.

The Shabbos Project has tons of resources to help anyone who wants to keep the day and may not have the resources.  From setting people up for Shabbat meals (you can also go to volunteer to host), to resources on cooking your own (easy rundown of the laws of Shabbat).

We will be sharing recipes and ideas on our site too to keep everyone excited and involved.




In the JOK Kitchen with Ronnie Fein *Giveaway*


October 7th 2014

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I am thrilled to finally invite long time Joy of Kosher contributor, Ronnie Fein, into our kitchen.  Well known for her first cookbook, Hip Kosher, Ronnie is a former lawyer who turned her passion for food into a blooming career in food writing and teaching.  Ronnie has been writing about food since 1980, when kosher food was not so hip and she has helped to shape the modern kosher food we all enjoy in our books at our tables.  Nothing Ronnie makes is ever purely traditional, there is always some sort of Ronnie twist, just browse through the more than 120 recipes she has already contributed to our site!!  You can bet each one is written well, tested and delicious.

Ronnie’s latest venture, The Modern Kosher Kitchen Cookbook, brings healthy tasty food to the forefront of the kosher kitchen.  With a foreword, by our very own Jamie Geller, who wrote, “I know her work, I know her recipes, and I know that Ronnie knows good food.”  Ronnie has created a new cookbook for anyone that is looking to try something new and delicious and modern.

You can learn more about Ronnie from our interview spotlight about her blog, Kitchen Vignettes, but today I wanted to learn more about the new book.

How did your life change after writing Hip Kosher?

I’ve been in the food writing business for years and I always enjoyed getting together with people who shared my interest in cooking and creating new recipes, but after Hip Kosher I began to meet more friends who shared a deeper commitment to Jewish life, whose families shared similar traditions and memories, especially when it came to celebrating holidays. I feel a special relationship with these “friends,” even though I haven’t even met some of them! The other thing is, after Hip Kosher I’ve been busier than ever, writing, doing cooking demonstrations, speaking about how we can bring kosher cooking into the 21st century and keep it healthy and delicious.

Chicken Fried Steak Portobello

How is the new Modern Kosher Kitchen Cookbook different than Hip Kosher?

My mission has always been the same as my ancestors — adapt the surrounding food culture to kashruth. So I cook “American” food, but make it kosher, just as my grandmother adapted Romanian food, because that is where she came from. Although I love the old traditional dishes, they are not what I cook on a daily basis or even for company. There are so many kosher products available today that kosher cooks can cook almost everything that every other American cooks.

The biggest difference between The Modern Kosher Kitchen and Hip Kosher is that my new book has chapters that weren’t covered and that my readers have asked for specifically: chapters on Hors d’oeuvre, Passover dishes, Budget-minded meals. There’s also more vegetarian and whole grain recipes, more parve salads and a few slow-cooked foods. Also, although the recipes are modern, I did include my recipe for challah. It is the most requested of my recipes and everyone who has tasted it told me I had to put it into The Modern Kosher Kitchen. It is essentially my grandma’s recipe, and was an award winner for her.

Kale Farro Salad

What makes recipes modern?

The recipes are modern in the sense that they are not traditional Jewish foods. I use seasonings, ingredients and methods that are globally influenced, that may be relatively “new” to kosher cooks — things my grandmother probably never heard of. They are modern also in that I have cut down on meat and use more healthy ingredients, less salt and sugar, more greens and grains. I also like to innovate and experiment on my family by using almost every new product or ingredient I hear about and also try to mimic some classic American dishes but “kosherize” them. So, for example, I created the Kale, Avocado and Farro Salad with Marcona Almonds. It’s kosher, it’s tasty, it’s healthy, it’s attractive too. And Chicken Fried Portobello Steak and Chive Eggs — it’s a riff on Chicken Fried Steak, a specialty in the American south, but this version is vegetarian, perfect for a dairy, parve or meat meal. I’ve served that one for brunch and it got rave reviews!


What inspires your recipes?

I look around and see what’s available, what’s fresh, what’s new. At farm stands, at supermarkets, bakeries, everywhere. I think, hmmmm, how would that taste with that? I read food blogs, magazines, restaurant menus, health newsletters. And I do what my Mom called “patchke in the kitchen.” I experiment a lot. What can go wrong? Dinner might not be great every night — I’ve had lots of failures and some recipes didn’t work, but my family is game and there’s always eggs in the house (I also keep a supply of This and That Soup — the recipe is in the book — in the freezer, for emergencies). At this point, I’ve cooked like this for so many years I have an inkling of what flavors will blend and which ones won’t. It gets easier as you get older and more experienced.

Thanks to Ronnie for everything plus these three new recipes as a sample of what is in the book:

Pan Seared Hanger Steak with Peppers and Onions

Kale, Avocado, and Farro Salad

Chicken Fried Steak Portobello with Chive Eggs

***Giveaway*** Now you can win a copy of The Modern Kosher Kitchen by Ronnie Fein – comment below and enter with Rafflecopter.

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The Best Stuffed Peppers With Variations


October 6th 2014

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Present a tray of multi colored stuffed peppers for an easy holiday dish that will surely elicit oohs and aahs. I am going to give you a few variations on this recipe that’s ready in 40 minutes: from start to serve.

Colors: Don’t stress on the colors – it’s just for presentation. Of course a green bell pepper is not as sweet as yellow, orange and red but after that consideration buy what’s on sale, available or pleasing to your eye.

Cut the Cooking Time: Filling the peppers with boiling water is a little trick to cut the cooking time and keep the stuffing from drying out in the oven. If you are still concerned about dry stuffing see the Tomatoes on Top note below.

Rice: Stuff with either white or brown rice or even cous cous, quinoa, barley, bulgur, orzo, or even broken (slightly undercooked) spaghetti. This is a really versatile, grab what you got for bulk, stuffing.

Tomatoes on Top: Use a can of chopped tomatoes like the recipes says or even a jar of marinara sauce. If you are going to make this in advance and reheat for the holiday or are simply a tomato or sauce-y fan, also mix in a cup or more of your tomato based product with the rice and meat before stuffing you peppers.

Portions: If you plan to plate this as part of a larger meal create smaller portions by cutting the tops off the peppers (careful to keep them in tact) and then cutting the peppers in half. Keep the bottom half for stuffing and serving and dice the top half for mixing with the meat and rice. Use the pepper tops as lids and serve them closed or slightly askew for a pretty presentation.

Get the full recipe for my Stuffed Peppers here.


Kosher Wine for Sukkot


October 3rd 2014

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This year we enjoy a mid-October Sukkot.  The stars are coming out a little earlier, there is a chill in the air, leaves are starting to change color and the bees and mosquitoes are (hopefully) gone for the season.  Sukkot is also my most favorite holiday, there is nothing quite like al fresco dining and drinking.

Living in an apartment in the city our family relies on the kindness of friends and family during Sukkot, so we’re frequently visiting others with a bottle of wine in hand and thankfulness in our hearts.  Here are some of the wines we’ll be sharing this week.

Borgo Reale Prosecco (Italy); $19.

It is a slightly fruity and dry sparkling wine. A perfect alternative to expensive Champagne and a great way to celebrate the New Year or under the Sukkah.  Best served chilled.

2010 Carmel Sumaka Cabernet Sauvignon (Israel); $31.

A dark purple color, this medium to full bodied red wine has soft, round tannins and a pleasant finish. Pairs well with grilled meats or stews 

2012 Mt. Tabor Merlot (Israel); $15.

Classic aromas of red cherry and currants with hints of black pepper. The wine has a dark red color, well balanced acidity with a medium body and is ready to drink.

2013 Dalton Alma White (Israel); $25.

This wine is a blend of Chardonnay (34%) and Viognier (66%). The Viognier was fermented with wild yeast and then blended with the Chardonnay, where they were allowed to marry for 4 months in small French oak.  A delicate medium-bodied wine with notes of peach, summer flowers, and honey. Pairs well with dairy meals or alongside brunch.

2010 Kadesh Barnea Negev (Israel); $19.
This wine matured for 10 months in oak barrels.  Full bodied with soft tannins and flavors of red fruit, toasted herbs, black olives, and dark chocolate.  Learn more about this unique winery set in the South of Israel here.

2012 Herzog Late Harvest Lodi Zinfandel (California); $21.
This late harvest wine has a rich texture and a luscious sweet berry fruit finish. A wonderful choice to enjoy after dinner under the stars or with dessert.

What’s on your Sukkot sip list?  Let us know in the comments below…


A Menu That Is Easily Brought Outside For Sukkot


October 3rd 2014

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When it comes to Succot, I think it’s really important to choose a menu that is a simple as possible. The tradition and fun of eating in a Succah is best highlighted by fill in your table with easily transported dishes and foods that taste best at room temperature. By removing the stress of serving hot foods and finding adequate space to place it, you can enjoy your family and friends and focus on what the holidays are really about!

The recipes below can be made ahead of time and served at room temperature- what more can you ask for?

Marinated Vegetable Salad

The longer this salad marinates, the more flavorful it is. It’s my go-to summer Sunday night salad; I make enough to last for the week!


Tequila Marinated London Broil

London broil, otherwise known as “sliced steak,” usually refers to the preparation of flank steak: marinated, grilled, or broiled, and then cut against the grain into thin slices. It is a great way to prepare steak because it cooks quickly and makes perfect sandwiches—if there happens to be any left over. This recipe is one that I often serve to my family at home during the week, but just as often offer up to a large crowd at a weekend dinner party. It’s simple but sophisticated.

Salmon en Croute

This is the ultimate company dish, not only because it is so delicious but because the presentation will give the impression that you spent hours and hours cooking the meal. A side of salmon, along with miso-flavored mushrooms and spinach, is enclosed in a golden cloak of puff pastry.

Plum Crumb Cake with Star Anise

This wonderfully simple plum cake recipe was given to me by a good friend. Wanting to spice it up a bit, I added star anise for its mysterious licorice flavor. I love experimenting with unusual flavors and like to think that the star anise adds a bit of sophistication. That said, the cake can surely be made without the star anise, and the plums can simply be replaced with any fresh stone fruit, such as peaches or apricots.



Cooking With Joy: Sausage and Sweet Potato Hash


October 2nd 2014

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Don’t know why I have never made this before- it is AMAZING!!!!

I think I’ve mentioned before that I used to not be a fan of eggs. I still don’t love eggs, but recently have started liking them more and more. Maybe it’s because I watch lots of cooking shows that show a runny egg being sliced open on top of a dish, or maybe it’s since Facon came out and Hubs started frying eggs in it and I just had to give it a try- whatever the reason- I’ve really started to like eggs!

When I showed Hubs the picture of this in the cookbook, he simply answered “YES!” So I got to work. I wouldn’t recommend making this dish when you need to get the meal on the table fast. This dish took about 40 minutes to prep and cook. When I come home from work the last thing I want to do is peel and dice potatoes, and then stand sautéing at the stove. Don’t get me wrong, the dish was great and I will surely make it again, just not after a whole day of work.
I used Jacks Bratwurst, and left out the green pepper (I don’t like green pepper). I overcooked the eggs a little (out of fear of undercooking them), but Hubs said it worked to our benefit, since the kids probably wouldn’t have eaten it as eagerly if there was runny egg all over. Maybe they will become egg people later in life- like their Mommy.

Chicken Sausage and Sweet Potato Hash with Baked Eggs page 145
DRESS IT UP Pastrami and Sweet Potato Hash Cups

Even though this hash is a meal by itself – I “made it a meal” with a side of crunchy coleslaw for a great way to cut the richness and add a little texture. Next time I make this, I will try not to overcook the eggs and will cut in another potato, we needed to stretch the dish a little more since it was just THAT good!