Hanukkah Desserts

 

November 26th 2013

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We all love more dessert recipes and our friends in Montreal really know how to do them right.  We showcased the Montreal Hebrew Academy Cookbook, And Then There Was Cake and shared a few recipes last month.  Now, we get to sample a few more special for Hanukkah.

Chocolate Cigars

Light, flaky layers of phyllo dough oozing with warm chocolate, this dessert is somewhat reminiscent of baklava and its sweet almond filling. These cigars are playful and definitely outside the box – think of them as upscale finger food. For a hot and cold combination, serve just out of the oven with vanilla ice cream.

Sugar Sugar Doughnuts

Sugar Sugar Doughnuts

The mere thought of these doughnuts is enough to spark giddy, mouth-watering excitement.  Sugar flying in the air, the smell of dough frying in oil, even the flipping manoeuvre – it’s all great fun! Doughnuts are one of those foods that have the power to lure – who can refuse an invitation to have a warm doughnut or five, especially around Chanukah? This yeast-based version is light and airy and the effort you will invest in working the dough is all worth it. We dare you to have just one!

We hope you enjoy these recipes and have a Happy Hanukkah.  For a last minute gift idea consider our cookbook,   And Then There Was Cake from the Hebrew Academy of Montreal. Copies can be ordered at HA-Cookbook.com or by calling 514-489-5321.


 

A Magical Hanukkah with Zucchini Latkes

 

November 26th 2013

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We are approaching Hanukkah which is known to be the holiday of miracles. Have you ever thought that cooking and baking is a sort of a miracle?

Every time you take raw ingredients and turn them into a delicious food that make all your senses so happy and content, you create magic!

Do you feel this mysterious magic?

I walk through the Carmel market at least once a week with guests who share this passion for food and cooking . Everything is so tempting I can feel the vegetables calling out to me to pick them up which I often do. I always want to buy more than what I have on my list – everything looks so fresh and yummy and I immediately think about this magic that will turn the wonderful ingredients into amazing dishes.

Take raw zucchini and turn them into  wonderful Zucchini Levivot

Make my Zucchini pancakes,  another variation on Hanukkah latkes.

They taste wonderfully fresh, especially if you serve them with minted yogurt.

The magic is even more enhanced in my CookinIsrael tours where I introduce Israel through food to visitors from all over the world.

I  witness this miracle of meeting people who are complete strangers in the morning and by the end of the day  we all feel like family . This mysteriously happens around food and with cooking together. People discover new flavors and find them tasty. They take back home with them the recipes to introduce the new food to their families & friends.

I invite you to tour and cook with me when you next travel to Israel. Looking forward to hearing from  you: info@cookinisrael.com


 

A Syrian Thanksgivukkah Table

 

November 25th 2013

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We have shared a ton of Thanksgivukkah recipes, table decor ideas and fun gifts and treats.  We couldn’t resist sharing just one more.  Our friend Marlene runs TheJewishHostess.com and is always showcasing amazing tables-capes.  I really wish I could hire to set my table.  This year she decided to share a Thanksgivukkah table and here is a little preview for you.

Marlene notes: As Jews in America,  we are very grateful to be able to celebrate our holidays publicly without fear of being persecuted. Just the fact that we can honor the mitzvah of lighting the menorah at the front window to shout out the 8 day miracle of Hanukka is reason enough to bring out our finest china and table decor to honor our peaceful place in Jewish history. For that reason alone, we should all proudly acknowledge and celebrate Thanksgiving.

Marlene decided to share a Syrian style  Hanukka table sweetened with a tray of sweet chopped nut filled Atayef and drizzled with shirah- a thick rose water syrup instead of the Ashkenaz sufganiyot.  Sounds great to me.

Check out this gorgeous Pumpkin menorah.

Don’t miss the side table filled with edible presents – did you guess it is a cake?

For the full table decor and where to get the supplies to make it yourself, visit The Jewish Hostess.


 

The Shabbat After Thanksgivukkah

 

November 23rd 2013

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This Shabbat we celebrate the third night of Hanukkah and it is also the day after the American holiday of Thanksgiving.  In this week’s parsha, Pharaoh dreams of seven years of plenty, followed by seven years of hunger.  After (at least) seven courses of Thanksgiving bounty, there is  undoubtedly an abundance of leftovers in our refrigerator this week. So we remake the plenty from the night before for a completely original  Shabbat Hanukkah menu that will feed your hungry family and guests.

Sweet Potato Soup with Sweet Potato Chips

Sweet Potato Soup with Sweet Potato Chips

apple sage stuffing latkes

Apple Sage Stuffing Latkes

Leftover Turkey Pot Pie

rosemary roasted cauliflower

Rosemary Roasted Cauliflower

Baked Cranberry Doughnuts

As an alternate to the stuffing latkes or in addition, the main image is Mashed Potato Kale Latkes.


 

RSVP For The #HanukkahChat Twitter and Pinning...

 

November 22nd 2013

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It is almost Hanukkah and that means potatoes!!!  No one can go 8 days without at least one night of classic potato latkes.  To help us get ready for one of our favorite holidays, our friends at the Idaho Potato Commission are sponsoring a #HanukkahChat Twitter party.  See you there…

You’re invited to join our Hanukkah Twitter chat!
Hosted by @JoyofKosher and sponsored by the Idaho Potato Commission.

On the agenda

Hanukkah chat with recipes and menus overflowing with Idaho potatoes and more – Win a 1 year subscription to Joy of Kosher with Jamie Geller Magazine for just by RSVPing below, then Retweet during the chat to win 1 of 2 $25 Amazon Gift Cards or 2 cartons of Idaho potatoes (1 Russet and 1 Fingerlings).

We will be talking about: Potatoes and how they fit into our Hanukkah plans.  Share your favorite Hanukkah potato recipes, ask your Hanukkah questions and get new Hanukkah latke recipes and ideas.

When

Monday November 25th, from 8:30-9:30pm EST

Who

@JoyofKosher @Bitayavon @KosherFoodBloggers @Potatohead100 @idahopotato

Moderator @TamarGenger

How to participate
Use hashtag #HanukkahChat
Use Twubs for easy chatting.

Anyone can participate, but you must be following @JoyofKosher and @IdahoPotato and RSVP before the chat in order to win!

Follow us here


RSVP

Let us know you are coming to the party in the comments below to be entered to win, make sure to include your twitter handle.

What about the Pinning party?   We are trying something new.   We’d love to see you create a board around our party theme – Hanukkah – using our hashtag #HanukkahChat, but what you put on your board is completely up to you.  We want you to pin what you love!  We’ll be giving you opportunities to share your favorite pins with us during the Twitter Party, and as always, sharing is a great way to connect with new pinners, have your pins re-pinned, and see what your friends find pinnable.


 

Pumpkin Hanukkah Recipes

 

November 22nd 2013

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I love Pumpkin! It is one of the most versatile ingredients in my pantry and is a staple in my home. I use pumpkin in many recipes including: soups, risotto, breads, stews, ravioli filling, pie, and more.

One of the few canned foods I use is canned pumpkin puree. Canned pumpkin puree is a nutrient dense food. It is high in vitamins and antioxidants. To achieve the creaminess of canned pumpkin puree it would take hours and many pounds of pumpkin to result in several cups of puree. So now you know the secrets of this restaurant chef.

pumpkin latkes with cranberry apple sauce

This year with Hanukkah overlapping with Thanksgiving it is time to infuse the flavors of pumpkin into my classically Hanukkah creations.  Let’s start with latkes.  I love the bright orange color of these latkes.  I add grated pumpkin and pumpkin puree to a potato base to create the best combination of flavor and texture. Without the potato latke base, grated pumpkin would burn as the sugar content is too high with just pumpkin.  Enjoy my complete recipe for Pumpkin Latkes with Cranberry Apple Sauce.

If you want something a little more savory try adding some curry powder, here is my recipe for Curried Coriander Pumpkin Latkes.

pumpkin donuts

 Onto even sweeter things, try my Pumpkin Donuts with Maple Cinnamon Glaze.  These are dairy so they can’t work for Thanksgivukkah, but we still have 7 other nights of Hanukkah to try them out and they are worth it any time.

I hope you enjoy my Pumpkin recipes, if you have any questions please comment below.

 

 


 

How to make a Candy Mosaic Chanukah Tray

 

November 21st 2013

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Gluten and Dairy Free Corn Pudding

 

November 21st 2013

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Golden sweet corn seems iconic at Thanksgiving, a symbol of the harvest. Corn side dishes are a pleasant foil to other more hearty, starchy fare on the Thanksgiving table.

Thanksgiving is all about traditions — traditions of family, traditions of gratitude and traditions of food.

For some families, Thanksgiving dinner is not complete without a creamy corn pudding. But if you’re having turkey on the table, you need a pareve, non-dairy side, not a corn pudding rich with butter, cream and milk.

This gluten-free, pareve corn pudding — inspired by a Cook’s Illustrated dairy recipe — has a creamy, custardy texture that comes from coconut milk (the richer canned coconut milk, not the boxed, more watery coconut milk drink). The coconut flavor is subtle, with the standout taste being the taste of crisp corn. Fresh corn kernels cut off the cob work best, but since it’s hard to find fresh corn in November, frozen corn works too.

The eggs give the pudding a light, soufflé-like consistency, studded with nuggets of golden corn. It may seem fussy to bake the pudding in a water bath, but we tried this recipe both with and without a water bath. We found that using a water bath (baking the dish set in a larger pan surrounded by hot water) is the way to go. It insulates the soufflé, cooks it evenly and gently, and prevents it from falling and deflating.

Now that’s something to be thankful for.

Here is the full recipe for my Corn Pudding.


 

Download and Print a Free Recipe Card

 

November 20th 2013

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We have a present for you.  A free downloadable, printable recipe card.  Isn’t it cute?

Sure you can get the recipe for Jamie’s Molasses Spice Bundt Cake with Bourbon Pecan Glaze here on the site.  But then you can make the cake and bring it to a friend’s house with this printed recipe card attached.

This is a simple cake, easy to make, and presents beautifully.   It taste great too.  Who wouldn’t want to receive this as a gift.

This card was created using PicMonkey.com, one of my favorite tools for editing pictures, making collages and now creating recipe cards. Click here to get a tutorial to create your own recipe card.

Click here to open and print the card.

Would you like more printable recipe cards? Let us know in the comments below.

 


 

8 Nights of Idaho Potato Latkes *Giveaway*

 

November 20th 2013

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The classic potato latke, fried to a crispy golden brown and emerging from the pan still sizzling, is a family favorite during Hanukkah and year round.  Although the standard ingredients are simple enough, I have seen versions with no added flour, sautéed onions, thick, fluffy, grated by hand, shredded or even mashed.  What makes a really great latke is a really great potato, which is why your search should start and end in Idaho.

Traditional Potato Latkes

Did you know that a Idaho potatoes are filled with nutrients?  Potatoes are a natural source of carbohydrates, an essential nutrient.  Potatoes are also an excellent source of vitamin C and potassium.  They also provide vitamin B6 and can be a valuable source of fiber if the skin is left on.

Mashed-Potato-Kale-Pancakes

Mashed Potato and Kale Idaho Potato Latkes

Idaho potatoes are particularly perfect for making fried potato latkes. While Idaho is a leading producer of Yukon Gold, Red and even Fingerlings, the Russet potato is best for frying so it is the best choice when preparing potato latkes for Hanukkah. Once you’ve got the right potato, the latke is still capable of surprising variety.  Once you master the basics you can really get creative…

Samosa Latkes

Jamie’s Samosa Latkes were one of the highlights of her second cookbook, (Quick & Kosher: Meals in Minutes).  She added ethnic spices and tender peas and this year I am planning a Hanukkah menu inspired by the flavors of India, who’s joining me?

scallion-potato-pancakes

Asian Scallion Potato Pancakes

I love the flavors, colors and versatility of oriental cuisine and I am really excited about these delicious new Asian Scallion Idaho Potato Pancakes.  I typically serve with a soy and rice wine vinegar dip (with some chopped scallions) alongside Mushroom and Vegetable dumplings as an appetizer.

 

Cheese and Marinara Stuffed Latke

Shifra, the editor of Joy of Kosher with Jamie Geller magazine wrote a whole story on stuffed latkes a couple of years ago.  As a main course, this Marinara and Cheese Stuffed Latke is pizza-tively amazing!

Brussels Sprouts and Facon Latkes

Melinda, at Kitchen-Tested, brings home the facon by filling her latkes with Brussels sprouts and beef bacon.  Yummy!

sweet or savory cranberry latkes

Sweet or Savory Cranberry Latkes

With the once in a lifetime celebration of Thanksgivukkah this year, creative chefs are combining the best of Thanksgiving with Hanukkah culinary traditions.  I love the idea of adding the tartness of cranberries with the savory flavors of turkey and Idaho potatoes.

Smoked Turkey Rosti Latke

For another Thanksgivukkah recipe, especially ideal for the day after Thanksgiving, try these leftover turkey latkes made best with smoked turkey.

I hope you enjoy our 8 nights of Idaho potato latke recipes, see below on how to WIN:

Traditional Potato Latkes

Mashed Potato Kale Latkes

Samosa Latkes

Asian Scallion Potato Pancakes

Cheese and Marinara Stuffed Latkes

Cranberry Latkes

Idaho Potato, Brussels Sprouts and Facon Latkes

Roasted Turkey Latke with Cranberry Apple Sauce

This recipe roundup was sponsored by the Idaho Potato Commission.  All thoughts and opinions are my own.   Make sure to buy your potatoes with the Idaho Potato seal so that your latkes will be the best they can be.

 ***Giveaway***

Thanks to the Idaho Potato Commission for inspiring all these recipes and for offering the chance to win a $50 Amazon gift card.  Make sure to join us on Monday, 11/25 at 8:30 pm for a Hanukkah Chat on Twitter and the chance to win more prizes.

In the comments below fill in the blank: Hanukkah would not be complete without____.  And enter with Rafflecopter below.

a Rafflecopter giveaway


 

A Thanksgiving Kishke

 

November 19th 2013

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There’s a romantic relationship we seem to have with food, even the simplest food. Kishke, the simple stuffed gut is an Eastern European dish that I assume came from the poverty stricken communities in Eastern Europe.

When it comes to tying traditions together, like Thanksgiving and Chanukah, we turn to that romance and come up with recipes and a menu that combines the best of both worlds and a Thanksgiving Kishke is simply delicious. I’d never suggest skipping an actual stuffing at the Thanksgiving table, but if you’re making Friday night dinner the next day, this might be a good way to go. It’s oh-so-simple and you can either bake it in the oven or slow cook it in a soup or stew.

When I came up with this recipe for the first time, I was amazed at how easy it all came together. I was surprised that I had never thought of it before, and I was surprised how well the seasonal vegetables and turkey broth married with the traditional kishke.

So this Thanksgivukkah, elevate that simple kishke and share it with the people you love.  Here is my recipe for Thanksgiving Kishke.


 

Chocolate Gelt For Grown Ups *Giveaway*

 

November 19th 2013

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Chocolate Gelt is all grown up and dressed up and it has plenty of places to go.

Veruca Chocolates is now making their specialty, hand crafted Hanukkah gelt with CRC kosher certification.  Veruca Chocolates was started by Heather Johnston, a pediatrician who got frustrated with the medical system and was looking to add some sweetness to her life.  She wandered into a chocolate making class and fell in love with the craft of the chocolatier.  Heather began creating high quality artisanal chocolates that seduce the eye as well as the palate.

Although only the chocolate gelt products are kosher certified at this time, Heather assures me it’s just a matter of time before all her incredible treats are under supervision. 

Last year, Heather began molding her fine chocolates after an actual Judean coin dating back to the 4th decade BCE, she then finishes them with edible gold or silver dust. No more foil packages!  These chocolates come in three varieties, 64% Dark with Cacao Nibs, 64% Dark with Sea Salt and a Milk Chocolate variety.  All are absolutely delicious and gorgeous.

Since getting these gelt I couldn’t help but use them in almost every holiday photo I have taken.  Dont’ they make any table look ready for Hanukkah? Take out your dreidel and get ready to play, this new Hanukkah gelt will have everyone rooting for gimel.

Don’t miss out and get your Hanukkah Sampler Pack today, Click Here.

***Giveaway***  Veruca is also giving you the chance to win a sampler pack!!!  Enter with Rafflecopter below.

a Rafflecopter giveaway


 

Stuffing Latkes and Link Up

 

November 18th 2013

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In some circles (very small circles) I am known as the Stuffing Queen.  It’s not the kind of moniker you get etched into a gold necklace or printed on a tee, but from early September to late November every year, it makes me pretty popular.  When I first began hosting family for holidays, I served a wild mushroom stuffing on Rosh Hashanah and Thanksgiving that is now become an annual family tradition. 

On the days leading up to the holiday, I would buy a really nice loaf of bread (none of that pre-sliced stuff) and I would cut into medium sized cubes that I would leave out on the countertop for a day or two to go stale.  These nice big chunks of bread you can only get by cutting it yourself, so take out your battle axe or bread knife and start whacking.  After you think you have finished cooking the stuffing, either in the bird or separately in a pan, place the stuffing in the oven uncovered for about 15 minutes before serving to get the top layer nice and crispy.

Over time I adapted the recipe to take advantage of any kind of bread readily available (usually I go whole wheat, but rye or pumpernickel are great, too), other kinds of fruits or vegetables (like apples, celery and sage), and sometimes even an addition of a smoked or cured meat, like sausage or pastrami.  You really can’t go wrong with stuffing, by adding veggies and using multigrain bread, it can even be healthy.

When it came time to come up with a new recipe for Hanukkah this year, which just so happens to fall on Thanksgiving, I knew Stuffing Latkes would be my legacy.  You can make these delicious stuffing latkes with any stuffing recipe and they can be baked or fried.  You can save these for Friday night and remake your leftover Thanksgiving stuffing in the most delicious way!

Get my recipe for Apple Sage Stuffing Latkes here.

 



 

My New Favorite Turkey and Stuffing Recipes

 

November 18th 2013

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I will now share with you one of my absolutely NEW favorite recipes – Sour Mash Whiskey-Glazed Whole Roasted Turkey.  I love this recipe and picture so much that I wanted it to be the cover of my new cookbook JOY of KOSHER: Fast, Fresh Family Recipes (William Morrow/HarperCollins 2013).  (Please buy your copy and gift copies, now!  And if you already did – THANK YOU!)   I was out voted only because it said “Thanksgiving” and was not “universal” enough.  I get that – but still wanted it.

There is a story behind this bird that didn’t make the book – it was cut for space – but I am happy to have all the space in the world to share it here.

So it was Wednesday at around 12:40 P.M.

I Scooted out of my office…

on a day packed with meetings to grab my favorite lunch, Greek Salad (If you have the book I have a Fancy and Fresh Greek Pasta Salad with Creamy Feta dressing on page 135). And I’m waiting on line at the take-out counter, schmoozing on the phone with my friend Hadassah (you all remember “H” she used to work here at JoK). I tell her that I’m really worried. Hadassah wouldn’t pry, but let’s say she prodded me gently, and I blurted out emotionally and rather loudly that I just don’t know what to do with my brisket! Okay, so a few people turned to look at me and sort of edged away.

Listen, when you write cookbooks, that’s a serious, troubling question. I had already done the wine thing, the beer thing, the broth thing, and lots of other things.

“Try bourbon,” she piped.

“Bourbon! Of course!” I shouted. And more people kinda shuffled away from me.

So when I got home, I tried bourbon on that brisket, and while it was good, I thought it would be better on a turkey. Hubby got in on the action, and the result was downright perfect. We called Hadassah. She came over just to confirm what we already knew, and we now had three adults lickin’ their fingers just like little kids.

Bourbon_GLAZED_TURKEY

This fabulously versatile recipe can be Dressed Down for a weeknight dinner by pouring the same Sour Mash Whiskey-Glaze over turkey or chicken wings and drumsticks.

Now a Turkey ain’t complete without a little stuffing.  This is another one of my favorite recipes.  (Is it possible to have 200 new favorites?), Cranberry Chestnut and Challah Stuffing.  I make tons and tons and tons of stuffing both in the bird and on the side baked up in a casserole dish.  The secret to this stuffing is the Challah and Gefen’s Whole Roasted & Peeled Chestnuts.  They are everywhere now.  When I was in Philly last week I saw them at both Whole Foods and Giant Supermarket and they are avail on amazon in addition to all the kosher stores.

And watch this how-to-make, where-have-you-been-all-my-life, Challah Stuffing.  Hadassah and Tamar helped me here. 

And exclusively in the book and now excerpted online here my Dress It Up Stuffed Baked Onions.  This beauty of a recipe is perfect for all your entertaining occasions.

 stuffed baked onions

• Stuffed Baked Onions •
Serve the stuffing in baked onions.
Peel 5 medium red onions and 5 medium yellow onions and trim the bottoms so the onions can stand upright. Trim about ½ inch from the top and scoop out all but 2 or 3 layers from the inside using a melon baller or small paring knife. Bake the onions at 440°F, covered, in a baking dish with ½ inch water for 30 minutes. While the onions are baking, prepare the stuffing as on page 80. When the onions are done, pour out the water from the pan, then lightly spray it with cooking spray. Fill each onion with about 3 heaping tablespoons of stuffing, mounding it on top a bit. Reduce the oven temperature to 350°F and bake, uncovered, until heated through and golden brown, 40 to 50 minutes. While the onions are baking, spoon the remaining stuffing into a greased casserole dish. Cover and bake until lightly browned, about 30 minutes. After the stuffing has been cooked and cooled, you can freeze it in a tightly sealed container. To serve, thaw and bring to room temperature before warming in a 350°F oven for about 20 minutes. If you want to prepare only enough stuffing for the 10 onions, quarter the main stuffing recipe.

If you tried these recipes and loved them or tried and loved any new divine dishes from my new cookbook JOY of KOSHER: Fast, Fresh Family Recipes (William Morrow/HarperCollins 2013) please let me know in the comments.



 

My Upcoming Live and TV Appearance Schedule

 

November 15th 2013

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So here you will find the 411 on what I am up to next week in New York. Come see me in person – I would love to sign your book and hug you!  If you live too far away or can’t make it, please tune into to watch me on TV!!  (or at least set your DVR!)

The Business of Wisdom with with Dr. Alvin Augustus Jones

Monday November 18, 2013

7:30am

Broadcast WCBQ-AM 1340 -WHNC-AM 890 and Dralvin.com

 

Tuesday November 19, 2013

7:30pm

Chabad Jewish Center of NW Bergen County

Call for address and details: 201.848.0449

www.chabadplace.org

I’ll be demoing tons of my new recipes and signing books. Watch and learn as I prepare dishes such as …

Eggplant Caviar Crostini

Scallion Cornbread Muffins

Cranberry Couscous Squash Bowls

 

Wednesday November 20th

8:50am

CBS New York: The Couch

I’ll be making some holiday and every day recipes from my new cookbook.

Shalom America with Phil Fink

Wednesday November 20, 2013

1:30pm – get more info here

The Too Jewish Radio Show

Wednesday November 20, 2013

2:oo pm

This show i syndicated throughout Arizona and podcast on the web through iTunes and at www.TooJewishRadio.com

The More Music Morning Show with Al Gordon

Thursday November 21, 2013

9:00am

Wednesday November 27th

FOX 5: Good Day New York

I’ll be cooking up some holiday favorites.

Monday November 25th

1:00pm

Grand & Essex Market

89 New Bridge Rd, Bergenfield, NJ 07621

201-244-9955

I’ll be demoing and signing books.  Join me as I prepare recipes such as..

Lemon Lovers Hummus and Tricolor Hummus Trifles

Pistachio, Almond and Sea Salt Chocolate Bark and Kiddie Candy Bark

And mark your calendars now.  My full Hanukkah special will be airing around the country around the country on Create and local PBS stations.  Create will air the show on 11/30 at 11:30AM & 11:30PM, and 12/1 at 5:30PM.  For PBS air dates and times check your local listings.  Click play above for a preview.