After Passover Chametzfest


April 23rd 2014

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I hope you all had a wonderful Pesach.  I can tell you my stomach is begging for some bread or at least to stop feeding it any matzah.  I tried my best to eat healthy through the holiday, but there is just too much eating.  Today, I am giving myself one last splurge so I can eat all the carbs, grains, beans and chametz I can stand.


White Chocolate Cranberry Scones

I am not sure I really want to work so hard, but if I have the energy I will surely make my favorite breakfast scone.

Cacio e Peppe

I know we all miss pasta over this holiday and it is a quick and easy meal for any lunch or dinner this week.  I have been craving this past with black pepper and pecorino, but anything goes.

Truffle Rosemary Popcorn

Truffle Rosemary Popcorn

Okay, so I know this one is not chametz and it is not even really a splurge, but I love my popcorn and I really should have married a Sephardi, cause I miss me some popcorn.

Portobello Tacos

Portobello Tacos

My family are big taco fans, using beans, fake meat, or portobellos in our tortillas, I know that this will be the dinner of choice tonight.  And I can’t wait to make it with my new favorite salsa made with dried peppers, pictured above.

What dishes have you missed this week? What will your first meals after Pesach look like? Let me know in the comments below.



DIY – Fruit Filled Popsicles


April 18th 2014

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There is nothing like a cold refreshing fruit flavored popsicle in the heat of Summer, but you don’t have to wait for Summer to start enjoying these cool fruit filled pops.  Start mixing, pureeing and freezing now with these amazing flavor combos.

Enjoy these popsicles for dessert or a quick snack. You can use any popsicle molds you desire or you can simply freeze these recipes in cups inserted with popsicle sticks.  Start with these flavors and then go on to try your own, you will learn you can “Let It Go” and you can’t get too far off the frozen path.





Some of these recipes call for a simple syrup, and it can’t be simpler to prepare. Combine 4 cups sugar with 3 cups hot water, mix until sugar dissolves, let cool and store in the fridge until ready to use.

Make your pops in less time with Zoku Quick Pop Maker, a revolutionary tool for ice-pop lovers everywhere.  You simply freeze the mold for twenty-four hours prior to using, pour your ice pop mixture into the molds, and within minutes you have 100% frozen ice pops, ready to be enjoyed.

What’s your favorite flavor fruit pop?

Recipes by Dina Shwartz

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


A Trio of Passover Picnic Menus


April 17th 2014

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The interim days of Passover, chol ha’moed, are a great time to take trips and enjoy time with family and friends.  This year Shabbat falls in the midst of the interim days, still leaving three days to take chol ha’moed trips.  It may be hard to find kosher for Passover food while traveling, so consider packing a picnic basket inspired by the recipes below.


Israeli Inspired Passover Picnic Basket

1.  Israeli Inspired: Let the flavors of the holy land inspire your picnic menu.  Try serving an assortment of salads and dips as appetizers including Sabra Moroccan Carrots, Marinated Eggplant Salad, and Matbucha with Baked Root Vegetable Chips with Babaganoush.  Then try the Israeli Style Tuna and Beefed-Up Israeli Salad; enjoy sweet Madgooga (Date Balls) for dessert.


Dressed Up Passover Picnic Menu

2.  Dressed-Up: This picnic basket is all grown-up and packed with elegant options for your chol ha’moed picnic.  Start with crunchy Zucchini Fritters with Fresh Salsa and the always colorful Rainbow Salad.  Then try carpaccio two ways with Roasted Eggplant Carpaccio and Exotic Tomato Salad with the Beef Carpaccio with Tomato Vinaigrette and the refreshing Fennel Orange Salad with Lemon Vinaigrette.  For dessert, chocolate chip cookies get a grown-up (and Passover!) makeover in these Salted Chocolate Chip Macaroons.


3.  Light and Healthy: Enjoy a break from the heavy (yet delicious) yom tov meals by packing a picnic meal that is light yet satisfying.  Try a little bit of everything with the Grilled Red Pepper Salad, Olive-Pepper Dip and Cauliflower-Carrot Latkes alongside lean protein such as Grilled Chicken Legs with Peach Salsa, Tropical Slaw and Roasted Sweet Potato Wedges.  You won’t feel guilty having dessert when it’s Chocolate Avocado Mousse.


15 Passover Recipes With Honey


April 17th 2014

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Honey is my secret ingredient during Passover. It can be used in a variety of recipes – from entrees, to sides, to dessert – it is just so versatile. It provides balance to any dish complementing and enhancing a variety of foods and flavors, On Passover, we have to contend with a number of limitations and restrictions to our familiar recipes, but honey is easy to find and even easier to cook with. I love to cook with honey because it has a velvety texture and mouth feel that is completely unique. Honey is also a natural humectant which helps to lock in moisture and adds a rich golden color to both sweet and savory dishes.

Honey is all natural and the label should only list one ingredient – honey. Honey that is 100% pure is kosher all year long. On Passover, it is recommended to find honey with a reliable kosher for Passover certification to guarantee that it is actually 100% pure honey with no other ingredients or sweeteners. I also recommend that you buy honey in bulk, so you can enjoy so many fabulous and versatile recipes year-round. A miracle of nature, honey doesn’t spoil and can be stored indefinitely, so stock up!

Here I’ve chosen 15 Passover recipes highlighting honey from and


Honey-Kissed Carrot Zucchini Kugel

Roasted Beets with Honeyed Pistachios

Roasted Beets with Honeyed Pistachios

Chunky Butternut Squash and Apple with Honey

Glazed Roasted Carrots

Citrus Glazed Roasted Carrots

Honey Chicken

Grilled Plums with Chopped Kale and Warm Honey Thyme Vinaigrette

Sticky Ginger and Honey Lamb Ribs

Braised Short Ribs

Braised Short Ribs with Honey


Rosemary Honeyed Walnuts


Homemade Soft and Chewy Nougat Candy

Soft and Chewy Nougat

mashed sweet ptoatoes with honey and marshmallow topping

Classic Mashed Sweet Potatoes with Honey

brisket with bbq sauce

Brisket with Barbecue Sauce

Whole Wheat Matzo Granola with Honey

Pear and Chestnut Charoset

Jeff Nathan's Berries with Honey Ginger Zabaglione

Jeff Nathan’s Berries with Honey Ginger Zabaglione

For more information on honey and more recipes for all year-round go to

This post is sponsored by the National Honey Board, all opinions are my own.

(Main Image – Honey Nut Tart)


Passover Cocktails


April 17th 2014

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If you haven’t noticed I have been really getting into cocktails lately, to the point that I am not ashamed to admit I have one practically every night.  You see the key to everything is moderation and if you stick to just 1 a night you can take the edge off and possibly decrease your risk of heart disease and stroke.  Plus I like my drinks with citrus, typically a whole lime or half a lemon goes into my drink and with it a little shot of vitamin C.  Now that I have rationalized my drinking for you I want to share an amazing infographic I found for Passover cocktails.

These cocktails were developed in honor of the four glasses of wine we drink during the Passover seder, Naomi Levy, assistant bar manager at Eastern Standard, created four original (and tasty!) cocktails inspired by different parts of the seder.  This fabulous guide shows you how to make regular simple syrup as well as special for Passover Manischewitz Concord Grape Syrup.  Now I know what to do with the bottle after I make charoset.  Just take note of the brands, they list which ones are kosher for Passover, amazing that we can get Gin, Tequila, and really good Vodka, but most of the brands listed in the actual recipes are not acceptable for Passover.

The full infographic can be found on

What will you be mixing and sipping this Passover?



Salmon Croquettes for Passover


April 14th 2014

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While gefilte fish is a Passover staple, we have more non-gefilte fish eaters in our family than gefilte fish eaters.  As a pescatarian, I am often looking for non-meat options to serve at our family’s seder.  This year, I will be making these Salmon Croquettes in place of gefilte fish.  With many of the same flavors and ingredients, this is an easy, timesaving and nutritious alternative.

Salmon, is of course, a hugely nutritious fish: rich in healthy fats and protein. Whether you are using canned salmon or you are cooking your own, you and your seder guests will reap the benefits of this true superfood. A note on canned salmon: it often comes packed with pinbones – which are rich in both bone building calcium and vitamin D. Choosing wild over farmed salmon will ensure optimal nutrition, because just remember: if you don’t know what they eat, you don’t know what you eat.

Click here for my Salmon Croquettes recipe.


Duct Tape Craft To Dress Your Table


April 13th 2014

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Call us what you like, but the Wolin’s are Sabra junkies. Sabra chumus and salsa are staple items on our weekly grocery list. We actually buy the massive ones in Costco and one tub barely lasts us through the week.

I’m sure that you can relate to the fact that I hate washing dishes. Thank god we have a dishwasher, but I always seem to be washing more then I care to. When company comes of course I prepare a large variety of Sabra salads in my glass dishes, but then the inevitable comes…. washing.

When I was approached to come up with a craft for Sabra for Joy of Kosher, I knew that I wanted to somehow design the container so that it was ready from fridge to table without having to re-dish the salad. After a wonderful pow-wow conversation with Tamar (editor of Joy of Kosher) we both decided on Duct Tape. Duct Tape is a great and versatile craft tape. We decided to showcase it because (1) it would cover the outside of the container so that the packaging was hidden and (2) the slick material of the tape is easily cleaned. You can even reuse the container with multiple use!!

These are so fun and easy to make! Decorate the containers in all their fun patterns and designs!


  • Scissors
  • Duct Tape
  • Sabra Salad Containers


Take the lid off of your container. DO NOT remove the plastic on top.

You’re going to stick the duck tape on all 4 sides separately – one at a time.

Stick your Duck Tape on one side of the container. Flatten it down so there are no bubbles. Cut the left over piece. Repeat on all 4 sides.

And voila! You have a snazzy container to dish out on your holiday table!

As a craft bonus… duct tape a plastic platter and now you have a great plate to sit your sabra salads onto!

Till next time!

Happy Crafting and Chag Samayach!

This post is sponsored by Sabra, all opinions are my own.


Watch Me On The Today Show


April 11th 2014

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Making Light and Fluffy Matzo Balls and Garlic and Honey Brisket for Passover with Kathie Lee and Hoda on the TODAY Show. If you missed it, watch the clip here:

Visit for breaking news, world news, and news about the economy

Here are some behind the scenes shots to enJOY.

jamie on today show

Me without makeup (and funny clips in my “hair”). It’s always so much fun to have your face done by professionals. My secret weapon – fake lashes. I love them and brought along a pair to the TODAY SHOW.

The amazing culinary team who shopped, prepped and cooked for the segment. Everything came out looking so gorgeous from the food to the dishes. When you’re invited to the TODAY SHOW they treat you like a queen. You just show up on set and all the hard work is done for you. There was even one guy whose job it was to clean the stainless steel appliances (look at the gleaming fridge!), and he had a supervisor giving him feedback on how to enhance the shine. I wanted to take everyone home with me!

Jamie Geller Today Show

Drizzling the honey garlic sauce over the brisket for a live tease leading up to the segment.

jamie geller and hoda

 Me and Hoda! She and Kathie Lee were SO SO SO SO SO SO nice!


Quick Passover Breakfasts


April 11th 2014

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After all the preparation for the Seders you know you are set for dinner with leftovers, at least until they run out or you get tired of eating them.  But what about breakfast?  How do you manage to feed the family in the morning when you are in a rush, tired of eating matzo brie (although can one get tired of that delicious little pancake?), and your family doesn’t like commercial cereals that resemble their favorite everyday cereal but has a mouth feel of Styrofoam (my opinion)?

Here are some alternatives for breakfast that can start your day, and stomachs, on a happy note!

passover matzo granola

Passover Granola and Chocolate Treats

If they give out a Nobel Prize for food, I’m a contender with my Passover Granola.  I have been making this for over 30 years and it has become such a hit in my home town that there is usually a run on Matzo Farfel at the stores weeks before the holiday begins.



Passover Migas

In Texas eggs are often scrambled with meats and cheeses and vegetables along with fried tortilla strips.  This mixture could not be made in a kosher home with or without the tortilla strips.  Here in my Passover Migas the eggs are mixed with bright vegetables sautéed fresh or using leftover veggies, cheese is added if desired and the crunch comes from matzo farfel.



Geshmirta Matzo

The last recipe is Ashkenazic by way of South African traditions.  Geshmirta Matzo is a simple baked dish (takes 12-15 minutes to bake and 5 minutes to make) of matzo spread with a cream cheese mixture that tastes like little cheesecake toasts.  Great for breakfast, afternoon snack or even a quick dessert after a dairy meal.

Have a wonderful Pesach and enjoy your mornings!


Enjoy the holidays; try to unwind from all the preparations, and …

Eat in Good Health!


The Following recipes appear in Tina’s new book, Entrée to Judaism for Families-Jewish Cooking and Kitchen Conversations with Children.


Why You Should Be Eating More Goat Cheese


April 10th 2014

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Although goat cheese may be a relatively new option for the kosher consumer in the U.S., it has ancient origins and is among the best-known and most popular cheese varieties in the world. Goat cheese can refer to any cheese made from goat’s milk, but is most often associated with the soft variety we find in log-shaped packages in the refrigerated section of the market. Cheeses made from goat’s milk tend to have a distinct tangy flavor and can be used to enhance and add complexity to many different dishes. Cheesemakers also may incorporate herbs, dried fruits or other creative flavorings to goat cheese to provide even more options for cheeseheads everywhere.

Goat cheese can be a healthy part of a balanced diet because it is high in protein and calcium.  Protein is an essential nutrient necessary for building new cells and maintaining healthy muscles, while calcium is good for your bones, teeth and nervous system.  The downside of cheese is that it is high in saturated fat, which can increase the risk of heart disease. It is also often high in sodium, which can increase blood pressure.
The best way to get the benefits of cheese without the negatives is to choose your cheese wisely and enjoy everything in moderation.

That’s where goat cheese has a “hoof” up on cow’s milk cheese. According to Diane Welland, MS, RD, in the February 2011 issue of Today’s Dietitian, “Goat’s milk is higher in protein and several vitamins and minerals, including niacin, calcium, iron, and potassium.” Goat cheese is naturally lower in calories, cholesterol, sodium and fat than most other cheeses. Most cheeses contain about 100 calories per ounce, 8 grams of fat and almost 200 mg sodium. Natural & Kosher goat cheese contains just 60 calories, 5 grams of fat and 65 mg sodium.

Goat cheese is also more easily digested than other dairy products; in fact, many lactose intolerant people who cannot digest cow’s milk cheese are able to enjoy goat cheese without a problem.  Consider using goat cheese in place of cream cheese to spread on your favorite roll or cracker; a little “shmear” goes a long way.  It is even soft enough to enjoy on Passover matzah without the mess. Turn an ordinary salad into a full protein-rich meal by topping your favorite salads with goat cheese. Goat cheese also makes a great co-star to a tomato or beet salad and can transform an ordinary spinach, broccoli or asparagus quiche into an extraordinary side dish.

Get your goat with these recipes:

Goat Cheese and Quinoa Spinach Cakes

Baked Goat Cheese with Sweet Stewed Tomatoes

Goat Cheese Salad Croutons


As seen in Joy of Kosher with Jamie Geller Magazine Spring 2014 – Subscribe Now


25 Passover Dessert Recipes


April 9th 2014

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In my mind, no meal is complete without dessert.  I love having something sweet as a way to mark the end of a meal.  Passover is a great time to take a break from your usual desserts, or it challenge you to find new ways to enjoy your favorite treats.  Below are 25 gebrokts and non-gebrokts recipes for Passover.



Madgooga (Date Balls)

1.  Madgooga (Date Balls): When I plan for pesach I aim for simplicity, this recipe is right up my alley because it has just three ingredients: dates, walnuts and oil.


Black and White Dream Cups

2.  Black and White Dream Cups: These can be made dairy or pareve depending on your preference.  The recipe is so easy, the trick is to dress up the presentation to make it seder or shabbos appropriate.


Homemade Soft and Chewy Nougat Candy

3.  Soft and Chewy Nougat: A special treat with plenty of versatility, you can add your choice of nuts and dried fruit to this nougat.  If you’re watching your sugar intake, just adjust how much honey, sugar and dried fruit you add to the recipe.


Chocolate agave Shots

4.  Bittersweet Chocolate Agave Shots: While chocolate is delicious in and of itself, but when you add sea salt, pistachio or orange zest both flavors are magnified.  The chocolate agave shots are perfect individual portions which can be made in advance and dressed up in fun glasses and stunning serving trays.


Spicy Nut Truffle

5.  Spicy Nut Truffle: These truffles are gluten-free without even trying.  If you don’t use baking powder, you can glaze mixed nuts with sugar for a sweet and salty treat.


Passover Coconut Chocolate Chip Macaroons

6.  Salted Chocolate Chip Macaroons: You could argue that these are healthy for you, but these macaroons will fly off the plate before you’re done listing six ingredients that comprise this recipe.


Cappuccino No Bake Brownies


7.  No Bake Cappuccino Brownies: These raw brownies are gluten-free and made with kosher for Passover ingredients that are easy to find.  It’s a great recipe to experiment with and customize based on your pesach dietary needs.


Passover Cookie Platter

8.  Raspberry Truffles: It’s amazing how two ingredients can make something so delicious.  If “simple” is your Passover planning mantra, then this is a go-to recipe.


Pistachio Meringues

9.  Pistachio Meringues: You can make these meringues two ways: pistachios folded into the cookie or sprinkled on top.  A beautiful combination of egg whites, pistachios, saffron and rose water unite in one elegant dessert.


orange ice cream

10.  Margarita Sherbet: The wow factor here is not just in the presentation, but by how impressed your guests will be when they hear how easy this dessert is to make!


Orange Ginger Poached Pear

11.  Orange Ginger Poached Pears: If your custom is to peel all of your fruits and vegetables on Passover, then this is a great recipe.  You can experiment by poaching different fruits with the citrus or flavor of your choice.


Pesach Almond Snaps

12.  Gelato Di Cioccolata with Nutty Chocolate Sauce: This gelato is so creamy, you won’t believe that it’s pareve.  Try serving it with the Pesach Almond Snaps.


Mixed Nut Chocolate Torte

13.  Mixed Nut Chocolate Torte: Finely ground almonds, hazelnuts and pistachios are the majority of the ingredients in this torte.  It’s a great post-seder dessert that will really impress your guests.


Chocolate Dipped Fruit

14.  Chocolate-Dipped Fruit: Easy, healthy and fun this is a great recipe to let the kids help with.  This recipe is delightfully simple to make and impossible not to love.


Apple Kiwi Pomegranate Pops

15.  Apple Kiwi Pomegranate Popsicles: If the weather here in the Northeast is remotely warm enough, I am making popsicles for Passover.  It’s hard to believe that so much flavor can come from one popsicle,  but when you combine apples, kiwi and pomegranate  you’re bound to experience refreshing flavors.


Pavlova with Grilled Pineapple

16.  Pavlova with Grilled Pineapple: I didn’t realize that pavlova was a traditional Australian dessert.  This kosher for Passover recipe doesn’t compromise the traditional flavors.


Chocolate Almond Pot Au Creme

17.  Chocolate Almond Pot au Crème: This is a great dessert for Passover because it can be prepared in advance.  Individual portions are great because you can make a few extra to serve if you have any unexpected guests.


Low-Fat Lemon Cheesecake

18.  Low-Fat Lemon Cheesecake: A great dairy dessert that limits calories, but not flavor!


Chocolate chip cookie layer cake for pesach

19.  Giant Chocolate Chip Cookie Torte: This is one of those “I can’t believe it’s kosher for Passover” desserts.  Decadent and satisfying, make sure to get a slice early because it will disappear in a flash.


Chocolate Bark

20.  Chocolate Bark: Customize your bark with your choice of dried fruit and nuts.  Or, experiment with flavors such as sea salt, orange zest and coffee.


Chocolate Avocado Mousse

21.  Chocolate Avocado Mousse:  This recipe can easily be dressed up or down depending on how you serve it.  Make an extra batch if you want leftovers, because this mousse is going to be hugely popular.


Four "C" Tart with Gluten-Free Crust

22.  Four “C” Tart with Gluten-Free Crust: The four C’s stand for chocolate, caramel, coconut, and curry.  This striking combination is bound to leave and your guests reaching for seconds.


Frozen Lemon Meringue Pie

23.  Frozen Lemon Meringue Pie: Zesty and refreshing, this is a great dessert that can be made in advance.


Best Chocolate Fondue

24.  Best Chocolate Fondue: Chocolate fondue is a fun way to serve up everyone’s favorite part of the meal.  Adults and kids alike will a have blast dipping their favorites treats in chocolate.



25.  Vacherin: The appearance of this cake is so minimal it is striking.  The recipe can be made as a large meringue cake or smaller individual sizes, and because it freezes well it can be made in advance.

Explore more Passover recipes here.


How To Make Your Own Double Boiler


April 9th 2014

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Often times a recipe will ask you to melt chocolate and other ingredients using a double boiler. You can always buy a double boiler, but it’s really not a necessary kitchen tool. It is really simple to make one with tools you already have in your kitchen. All you need is a medium sized pot and a heatproof bowl. To start, you need to make sure your bowl and pot are proper size for each other. The bowl will be resting on top of the pot. It should not fall in, it should be larger than the pot.

Once your pot and bowl are properly sized, fill the pot with about an inch of water. Make sure the bowl does not touch the water, this will cause the chocolate to get too hot. Remove the bowl, turn on your stove on and bring the water to a boil. Once the water is boiling, turn the heat to the lowest setting.

Fill your bowl with chocolate and carefully set it on top of the pot of simmering water. The steam from the water will gently melt the chocolate.

Using a completely dry heatproof spoon or spatula, stir the chocolate occasionally until it is completely melted. Be careful of the steam that might be escaping around the bowl. Also make sure not to drop any water into the chocolate; this will cause the chocolate to seize and will be ruined.

Once your chocolate is melted, turn off the heat, and use pot holders to remove the bowl from the pot. Be very careful, the steam from the pot can burn your hands, and the steam that collected on the bottom of the bowl will begin to drip. Immediately place the bowl of melted chocolate on a kitchen towel to dry. Carefully wipe the bottom of the bowl with the kitchen towel to remove excess water. Your chocolate is now perfectly melted, and ready to use!


Toasted Almond Milk and Au Creme Passover Dessert


April 9th 2014

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In my continual quest for food worth every bite, I love to explore the entire culinary world and create unified Seders reminiscent of a specific time and place in Jewish history. This year my theme will be the French countryside. Not exactly associated with Pesach, I know, but Rashi was there, so for me, it works. I wanted to make a no-bake, pareve pot au crème that is simple and has the texture of the creamiest pudding you’ve ever had.

Pot au crème, or pot of cream, is a traditional French dessert that has been found as early as Medieval times. It is a custard cooked in a water bath, or bain marie. The cups used have a history all their own–they were often made of the finest porcelain with either one or two handles and small fitted cover on top. I inherited two sets of Passover dishes but alas, none include a dainty pot au creme set, so I make due with some sturdy tea cups.

In my house the Seders involve well over 30 people, each night. Working a full-time job with three kids and a house to clean for Passover, every year I grab hold of my culinary techniques and create as many foods that can be made in advance as possible. This dessert bursts with the traditional flavors of almonds and chocolate, (like the holiday candies I grew up loving–the same kind my kids sold); it uses one truly handy dandy dessert technique–creating a stovetop custard. Stovetop custard is important for many things–from crème anglaise to ice cream. It opens up a world of French cooking. I also didn’t want to bother with the bain marie when my ovens are already overcrowded with so many other foods, so I modified the usual baking with some stabilizing and quick-setting potato starch to make this dish a fast stove top custard, Chopped style. It was a huge hit right from the pot. Et voilà! This pot de lait d’amande au chocolate was born.

Once you get the hang of stovetop custards, you can improvise with many different flavors and additions. Just a little bit of global culinary wisdom and a soupçon of imagination can make even Passover desserts are new, all over again.

Start by making your own almond milk, you can use store bought if you prefer, but there is nothing like this.

Homemade Toasted Almond Milk (for year round use and for Pesach)

Almond milk has been around for millennia, especially on the Jewish table. Iraqi Jewry traditionally serve a rose water-sweetened almond milk, called hariri for the break fast after Yom Kippur. Versions with orange blossom water can also be found. But almond milk has a long and storied history in many communities (not just among Jews); most often is is used during and around periods of food limitations, such as Lent in the Christian world and Ramadan in the Muslim world, where it remains a homemade treat to prevent contamination by any extracts made with alcohol. Almond milk requires a lot of straining–there are several rounds of letting the mixture drip slowly through cheesecloth here–so it’s the kind of recipe that you should prepare on a day when you are cooking other things or puttering around the house. Once the initial prep is done, you return to it from time to time for a quick stir or transfer to another container. This version is full of vanilla flavor, right from the gorgeous vanilla bean. Using the beans may be a bit pricier, but the taste is worth every penny.

Chocolate Almond Pot Au Creme Recipe


Dress It Up: Matzah Pizza Recipes *Giveaway*


April 9th 2014

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I am not a big fan of kosher for Passover foods.  Meaning, I like to make things that I actually make and eat over the course of the year, recipes that are inherently kosher for Passover.

But there are two exceptions, matzah brei and matzah pizza.  Two foods I so enjoy and always wonder why I don’t bring them into the year-round rotation.

When I developed these new matzah pizza recipes months before Passover my kids were so delighted and excited.  They loved having matzah pizza in February.

 avocado matbucha matzah pizza

To Dress Up traditional matzah pizza I used Sabra’s Moroccan Matbucha in place of pizza sauce and topped it with mozzarella, avocado, fresh tomatoes and paper thin slices of red onion in this Avocado Matzah Pizza.

Ratatouille and Ricotta Matzah Pizza Long

For my second remix I used Sabra’s Caponata and added dollops of ricotta to the mozzarella to make a Ratatouille Matzah Pizza.

If you eat matzah pizza in your house as much as we do in mine I know you will love to try these new creations and to celebrate that we have one more until Passover we are giving away a $100 Amex card!!

What’s your favorite Kosher for Passover food that you would gladly eat year round? Let us know in the comments below and enter to win with Rafflecopter.
a Rafflecopter giveaway
>Disclosure: This post is part of an ongoing partnership with Sabra, all opinions are my own.


Jamie At William Sonoma in NYC Today at 6:30


April 8th 2014

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Plan Passover with Jamie Geller, author of Joy of Kosher

Join us at your local Williams-Sonoma store for a special book signing with Jamie Geller. She will be signing copies of her new cookbook, Joy of Kosher: Fast, Fresh Family Recipes.

Cookbook author Jamie Geller wants to get you out of the kitchen—she knows you have tons to do! The chef behind the Joy of Kosher and the Quick & Kosher cookbook series specializes in scrumptious meals that are a snap to prepare, is cofounder of the Kosher Media Network, and the publisher of the Joy of Kosher with Jamie Geller magazine. She’s currently working on a series of three PBS specials under the Joy of Kosher name, and she recently relocated to Israel with her husband and five kids.

59th & Lexington
Tuesday, April 8, 2014 at 6:30pm
121 E. 59th Street, New York, NY 10022
(917) 369-1131

We hope to see you there!

* Jamie will only be signing copies of Joy of Kosher purchased at the Williams-Sonoma store where the event is being held. Proof of purchase required.