Watch and Make Your Own Lemon Lovers Hummus

 

September 29th 2014

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I have already told you more than once that I’m a sucker for hummus, on EVERYTHING – my eggs, my salads, my burgers, my bagels, my gefilte, my roasted veg and my falafel, of course! Sometimes I schmear it, sometimes I dip it. Sometimes I serve it with tahini and schug, sometimes with za’atar chickpeas, and sometimes with roasted red peppers. But most always I serve it with a dusting of sumac or paprika, a drizzle of olive oil, and a sprinkle of fresh torn parsley or coriander leaves.

It’s my new working theory that every self-respecting Israeli should know how to make homemade hummus. So this is my beloved Lemon Lovers Hummus recipe from my new book JOY of KOSHER Fast Fresh Family Recipes for which you can see reviews around the web, here and here.  And here you can watch my video for how-to-make-hummus in 3:37.

I use canned chickpeas and a nice amount of good quality extra virgin olive oil for a quick, smooth, and creamy, exquisite tasting hummus. Tamar uses dried chickpeas that she soaks and cooks for that creamy taste without the added fat. Of course that’s an extra few steps – but certainly an option. Alternatively you can also swap water for some or all of the oil in my recipe.

I love hummus with loads of lemon, garlic, and enough cumin that I can taste it. How do you like yours?


 

10 Soup and Salad Combinations for the Break Fast

 

September 24th 2014

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This year Yom Kippur falls on shabbos, which is making me double down on the “ease factor” in my pre and post break fast cooking.  For the most part I fast pretty well, but post fast is always an issue because it is only too easy to overeat.  I prefer to have a meat meal, but usually soup and salad make up the majority of the meal  with the meat dish as a small but filling factor.  Below are 5 soups which can be made way in advance of the fast that pair well with 5 salads that are quick to prepare post fast.

 

 

Green Vegetable Soup and Chickpea Millet Salad: If you don’t fast well, this could be the perfect post fast meal for you.  The green salad is filling but light, and is packed with a bunch of nutrients to replenish your body.  The chickpea millet salad is also packed with veggies and very satisfying.

 

5 Ingredient Leek and Potato Soup and Smoked Salmon Waldorf Salad: I made a large batch of leek soup to freeze last week, I had a bowl last night and was very happy to find that the soup tasted even better than before.  This is a great make-ahead soup, and the salmon waldorf salad is elegant and a one bowl meal.

 

Vegetarian Hot and Sour Soup with Savoy Cabbage and Cashew Slaw:  This soup will definitely wake you up motzie shabbos and give you a post fast boost.  The slaw is offsets the spice of the soup and is really a cinch to prepare.

 

Escarole and Chicken Meatball Soup and Arugula Salad with Tahini Vinaigrette:  Some people have a minhag, a custom, to have a meat meal after the fast, which makes this soup a perfect choice.  The meatballs are incredibly satisfying while the escarole gives you a quick punch of nutrition.  The Arugula Salad is a beautiful mixture of flavors topped with a light vinaigrette.

 

Butternut Squash Soup

Butternut Squash Soup and Fennel Caesar Salad:  This is a great meal to serve with a meat, dairy or pareve meal!  If you live in an area where the supermarkets have (kosher) pre-chopped butternut squash, then this meal could not be easier.  Either way, the soup and the dressing can be prepared ahead of time, keep your post-fast task list to a minimum.

 

Have an easy fast!  Check out more pre and post fast Yom Kippur ideas here!

 


 

Picking Apples In Season and Apple Honey Cake

 

September 24th 2014

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Fall is all about apples: from apple picking (straight off the tree) to using them in everything you make — salads, appetizers, main dishes and of course, dessert. Apples epitomize fall and are a significant symbol of the upcoming holiday. The humble apple is a really unique food, being full of nutrition, affordable and versatile all at once. What better way to celebrate the season so redolent of apples than with apples themselves!

Apple Picking, The Ultimate Family Trip

When people inquire about family activities for the fall season that will entertain toddlers and teenagers alike, the top destination on my list is always a trip to the apple orchard. Not only is apple-picking cheap and healthy, it is also a great memorable event for the family.

Apple picking is inexpensive:
Thanks in large part to Johnny Appleseed* who populated the United States with apples in the early 1800s, there is an apple orchard within driving distance of most locations in the United States. This translates to relatively inexpensive transportation costs, and the orchard itself is easier on the pocketbook than other family excursions might be. A quarter peck of apples in my small New England community is about $10-$15 and yields about 10 pounds of apples. No matter how tight the family budget, apple picking is one activity that can be afforded.

Apple picking is healthy:
It gets your family outdoors in the fresh air for exercise. It requires cooperation (very few small kids can reach the top of a tree without a lift from Mom or Dad). It teaches kids that food actually grows on trees and not in the stores (some orchards even feature educational programs for families). And it infuses the family with a sense of creativity: nothing inspires a family to go home and bake an apple pie or make caramel-covered apples like a trip to the orchard.

Apple picking creates memories:
Take a camera on your trip and have the kids create an apple- picking journal when you get home. A trip to the apple orchard symbolizes the beginning of fall and the change of seasons. Photograph the animals and the other plants in the orchard. Signs of fall are everywhere. Done annually, it can become a simple family ritual that will be remembered for years to come.

Health Benefits of Apples
One medium apple contains about 80 calories.
Apples contain no fat, sodium or cholesterol and are a good source of fiber.
One medium apple with skin on provides 5 grams of fiber. Apple skins are especially rich in polyphenols and antioxidants. Apples are thirst quenching because they contain about 85% water.
They are a perfect snack food because their natural sugars provide quick energy, while the bulky pulp makes the eater feel full.

Now that we have all our apples it’s time to cook and bake, try these recipes:

Apple Honey Cake

Poached Apples

Apple Compote

Find a place to pick your own on Pickyourown.org

*Johnny Appleseed was the nickname for John Chapman, a kind and generous American pioneer born in 1774 who planted apple seeds in Ohio, Indiana, and Illinois. For more information and resources on apples: www.usaapple.org

 

As seen in the Joy of Kosher with Jamie Geller Magazine

Summer 2013

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Watch Me On The Today Show For Rosh Hashanah

 

September 23rd 2014

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So exciting to be back on the TODAY Show! Kathie Lee and Hoda were sooooooo nice as usual. Really, they are kind and warm and welcoming and funny!

Check out our Rosh Hashanah cooking segment featuring 2 fabulous fall recipes perfect for the upcoming holiday season (and warm weeknight dinners).

Visit NBCNews.com for breaking news, world news, and news about the economy

Recipe Links
Apple Parsnip Soup
Chicken with Roasted Fall Fruits

K’Siva, V’Chasima, Tova!


 

Shana Tova

 

September 23rd 2014

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In the coming year, may all of your meals be cooked to perfection — nothing burns, nothing sogs, nothing falls apart. May it be a year of culinary delights and taste-bud adventures!

And may you and your loved ones eat in good health, happiness, sweetness and peace.

May we do our part to help you in this endeavor, here are a few posts you don’t want to miss:

The Curious Case of Pomegranate Wine

Simanim Inspired Menu From Jamie Geller

10 Recipes That Want To Celebrate Rosh Hashanah With You

DIY Hostess Gift

Healthy Recipes for the High Holidays

Rosh Hashanah Articles from 2013

Rosh Hashanah Wishes from the past

 

K’siva V’chasima Tova – may you be written and inscribed in the Book of Life.


 

My Middle Eastern Menu

 

September 23rd 2014

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My sister and I were brainstorming recipe ideas when she described an incredible meal she had recently made, featuring lamb turnovers. I was immediately fired up to create my own version of her delicious turnovers, incorporating sweet cinnamon and spicy cumin; the Middle Eastern spices of fall.

My inspiration for Middle Eastern fare filtered even further into the side dishes, resulting in a beautiful, plated meal filled with golden yellow turmeric, green arugula, sweet mint and crunchy red pomegranate seeds; simply the perfect menu to celebrate the New Year.

Lamb Turnovers

Arugula Salad With Tahini Vinaigrette

Turmeric Rice

 

As seen in the Joy of Kosher with Jamie Geller Magazine

Summer 2013

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How To Make Your Cut Flowers Last

 

September 19th 2014

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It is important to cut and condition your flowers when you get them home from the store before putting them in your vase in order to have a long lasting bouquet.  Here are the steps to prepare your flowers:

1. Start off with preparing a clean vase and fresh water from the tap.

2. Re-cut the stems using shears, 1 inch above the bottom of the stem. Cut on a sharp 45 degree angle and place in vase with water immediately.

3.Leaves that are below the water must be removed in order to keep your flowers long lasting.

4. Change the water in your vase every second day and give your flowers a snip for best results!

5. Don’t hesitate to change up your flowers and use creative dishes, bowls or even a tin can as a vase and have fun with it!

Here are a few examples of arrangements I have made with tips on how you can get a similar effect at home.

Adding a pop of Orange really brings out the pink colors and makes the whole arrangement pop!  I also added some Olive tree branches to add another dimension and texture to the floral arrangement. I placed these in the arrangement a little higher then the flowers to create a garden, country feel. At home you can pick some different textured greenery from your garden to add to your flowers creating something more unique.


For a family simcha, place flowers in bird cages and hang them around the garden! Use different colored roses and cluster them in like colors to create a beautiful effect.


Using monochromatic colors always makes the arrangement look pleasing to the eye. Use any jar to place your flowers in, you don’t have to use a classic flower vase!


I just love using different pieces from the home to showcase my flowers.  Can you believe this is a cake stand?  This would look gorge on a side table at home to show off a beautiful arrangement.

I hope you enjoyed my flower tips, for more ideas and inspiration or to book me for your next party in Israel, visit me at PineandClover.com and on Facebook here.

 


 

Freekeh Stuffed Red Peppers

 

September 19th 2014

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Posted 09/19/2014 by Chef Tami Weiser
Creating vegan entrees that are so good that your omnivore family and guests are happy is no easy feat. As a former vegetarian and vegan, for over 2 decades, including doing catering, I found that the best dishes were based on real whole foods. I love to find a new grain to learn about and experiment with. Fear not the freekah. It’s an easy to use, readily available grain. Not the adventurous sort? You can substitute most familiar hearty grains- barley, whole buckwheat or even brown rice- if you prefer. Try this recipe stuffed in an onion instead of a pepper or add some ground turkey or try a pungent salty feta tossed in—it’s an easy recipe to play with. The spices are influenced by Egyptian dukkah, with a pine nuts twist. Freekeh, an ancient Egyptian grain, is a powerhouse of flavor and nutrition. Stuffing it, Sephardic style, into fresh seasonal vegetables, is a great way to showcase it. It’s a great vegan entree for your Rosh Hashanah or Sukkot celebration.


 

Cooking With Joy: Winter Citrus Salad and Avocado...

 

September 18th 2014

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Both of these salads are super simple to prepare and really delicious! I find these type of salads are really great to have on hand for a three day Yom Tov or a long summer Shabbos when shalosh seudos needs to be hearty. Just keep the raw ingredients in the fridge and put them together right before the meal.

Winter Citrus Salad page 96
DRESS IT UP Winter Citrus Brûlée 

The citrus salad was really easy to prep (if you don’t mind getting sticky). The recipe calls to prepare this as a layered salad. I made a bed of shaved radicchio and put the sliced fruit and mint on top. Then I drizzled the vinaigrette over the plate. I really enjoyed the vinaigrette with the citrus fruit, the sharpness of the white wine vinegar with the sweetness of the olive oil made for a really great dressing. The radicchio however, could be a great stand in on Pesach for marror instead of Romaine lettuce, I found it to be incredibly bitter! Also, I think the mint could have blended a little better with the salad had it been marinated in the vinaigrette before being put on the salad. For me the mint was kind of just there and didn’t really make sense.

Avocado Salad with Butter Lettuce and Lemon Dressing page 116
DRESS IT UP Mock Crab Salad in Avocados

The lemon dressing of the avocado salad will really waken up your taste buds! The zesty flavors of the Dijon, lemon and pepper really are superb mixed with the different textures of this salad.

As I have mentioned about 100 times by now, I am a “dress it down” kind of gal. I put the lettuce, basil, radishes and avocado in a bowl and tossed with the dressing to coat. Hubs and I really liked this salad and will probably make it many more times!


 

5 Date Recipes for your Seudah

 

September 17th 2014

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The word for date in hebrew is tamri, similar to the word sheyitamu “may they be consumed”, the accompanying blessing that many people make on Rosh Hashanah asks that our enemies be consumed.  This summer I was in Israel where I felt firsthand the devastation that comes from the baseless hatred of the enemies of the Jewish people.  In truth, the enemy of the Jews is a threat to all peoples because in each generation we fight more than a group of oppressors; we are truly fighting against the blindness and darkness that comes from a lack of light and truth in the world.  Here at Joy of Kosher we have thousands of recipes which, yes, taste amazing, but more importantly are part a mission to be hiddur l’mitzvah, to beautify the mitzvah of kosher.  We hope that the holiday and year-round kosher recipes we share bring simcha (happiness) to your homes and helps you to beautify the incredible joy, and responsibility, that is keeping kosher.  Shanah Tovah U’Mesukah!

 

 

Orange Date Challah finds a balance between the bright and the savory when it comes to a perfect challah.  The two flavors play well together, but if you prefer skip the orange and instead ad caramelized onions for a very unique challah.

 

Date and Honey Glazed Chicken Thighs

Date and Honey Glazed Chicken Thighs or Date Glazed Roast Chicken are two easy ways to incorporate dates into the main course.  The recipe calls for honey, by which we mean date (silan) honey.  When we call Israel the land of milk and honey, it’s referring to date honey.  Bulgur with Carrots, Nut and Dates would be a great side to serve with either chicken, if you don’t eat nuts on Rosh Hashanah then substitute them with roasted squash seeds or pumpkin seeds.

 

Roasted Apples with Date Honey are a quick and healthy dessert to serve after your seudah and would also be great as dessert during holiday lunches.  The Cranberry Date Bars are also a great option for dessert, serve them warm with a side of pareve vanilla ice cream and watch them disappear!

 

Check out more Rosh Hashanah ideas here!

 

 


 

Joy of Israel 6 – City of David With Israeli...

 

September 17th 2014

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This here is part 1 of the amazing 2-part cooking show we produced with beloved Israeli Master Chef Tom Franz!!!!! (I know that’s lots of exclamation points but I am super-duper excited!!!! Can you tell?!??!?!) In the heart of Biblical Jerusalem, in the gorgeous City of David courtyard, under the shade of olive trees, in front of a live audience, we prepared (as in Tom cooked and I helped) 3 recipes featuring the 7 Super Foods of the Bible aka the Sheva Minim: wheat, barley, figs, dates, pomegranates, grapes (wine), and olives (oil).

Recipe Links:
Moroccan Frena Bread
Salmon Waldorf Salad with Yogurt Silan Dressing

On to part two, I know you can’t wait for dessert, a divinely sweet end to a spectacular day.

Recipe Link:
Yogurt Silan Pancakes with Whipped White Chocolate Ganache and Sheva Minim Fruit Salad

Special thanks to The City of David Foundation and my knowledgeable, inspiring, and kind tour guide Ze’ev Orenstein. Ze’ev just lives and breathes this stuff, his passion made my visit unforgettable. Click here to watch Joy of Israel 5 – City of David Tour.

Book your visit to the City of David now

And a super duper special thank you to Beverly Jacobson and the Beverly Catering team for all the behind the scenes food prep for the show and deliciously exquisite tastings for our audience. She is a master at what she does and oh so much more than just a caterer. Do book Beverly for your next event in Israel by emailing her at: bevdavid@netvision.net.il

And last but not least the warmest thank you to Tom Franz and his wife Dana who graciously shared their story and food with us.

For more from Tom, see the amazing recipes he has contributed to our site – http://www.joyofkosher.com/author/tom-franz/

Oops I fibbed a little. Just one more thank you to all of YOU for continuing to support our Joy of Israel series produced together with 12 Tribe Films.

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

To donate even $18 for the Joy of Israel series go to http://www.razoo.com/story/Joyofisrael


 

All The Wonderful Things You Can Do With Broth ...

 

September 16th 2014

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One of my absolute most favorite go-to kitchen staples for quick cooking meals in minutes is broth – especially around the holidays, when I don’t want to feel like I am cooking around the clock (even if I am!). I always have about a case of Manischewitz All-Natural Chicken, Vegetable and Beef Broth in my kitchen cupboard. Yes, a case, of each. I kinda love to stock up on the things that I love.

Another thing I just love for the holidays and especially Rosh Hashanah is cooking with simanim. It’s so totally my jam, my signature, my high holiday Jewish New Year thing. Simanim – literally signs or indicators – are meant to point the way to improved circumstances. The most famous siman – an apple dipped in honey indicates wishes for a sweet new year, while the seeds of a pomegranate suggest our desire to maximize our “merits” and a bite (or more) of fish reveals our aspiration to maximize and build our Jewish families (we want to be fruitful and multiply like fish ). Other simanim include beets, black eyed peas, cabbage, carrots, dates, gourds, leeks, spinach, a sheep’s head (OMG – yes I just said a sheep’s head!) and more.

These recipes are simanim inspired but quick to prep thanks to my handy dandy sous chef, aka Mani Broth. For the sheep’s head though, you’re on your own folks!

First, a list of my favorite Manischewitz products for Rosh Hashanah 2014 all of which you can use to recreate some of my most favorite Rosh Hashanah Recipes pictured below:  WIN THESE PRODUCTS AND MORE!!

Broths, I love them all, Chicken, Reduced Sodium Chicken, Vegetable, Beef – you name it.

Now for the food!

apple challah

Individual Apple-Stuffed Challah

Start things off right with a sweet bite of Apple and Honey Stuffed Challah Rolls. Challahs should be round this time of year symbolizing the continuity of creation.

Carrot, Quinoa & Spinach Soup

Carrot, Quiona & Spinach Soup

Serve up a steaming bowl of Creamy Coconut Carrot Soup or Carrot, Quinoa and Spinach Soup coupled with a wish for more merits and mitzvos (carrots).

APPLE AND PARSNIP SOUP

Apple and Parsnip Soup

Or try my Apple and Parsnip Soup to revive our memory of Biblical blessings (apples). According to the Vilna Gaon (an 18th century famed rabbinic scholar and one of the most influential Jewish leaders in modern history), Yitzchak/Isaac blessed Yaakov/Jacob on Rosh Hashanah. We eat apples (tons of them) because we too want those holy blessings.

Date and Honey Glazed Chicken Thighs

Date and Honey Glazed Chicken Thighs

Present a platter of Date and Honey Glazed Chicken Thighs alongside Whole Wheat Stuffing with Leeks coupled with a plea to rid ourselves of our enemies.

Chicken with Apples and Fennel

Or swap out the Date and Honey Glazed Chicken Thighs for Chicken with Sautéed Apples and Fennel

Roasted Apple Brisket

Roasted Apple Brisket

My Best Briskets for the Holidays are:
Roasted Apple Brisket
Garlic Honey Brisket
Pomegranate Braised Brisket

Spinach Noodle Kugel

My favorite simanim inspired Rosh Hashanah sides and salads include:
Black Eyed Peas with Green Beans
Pomegranate Glazed Carrots
Roasted Beets and Sweets (totally YUM with deboned Orange Chicken Thighs!)
Spinach Noodle Kugel
Simanim Salad with Pomegranate Balsamic Dressing
Wild Rice with Carrots and Beets
Spicy Sautéed Leeks and Spinach
Sweet Noodle Kugel with Dried Fruit

Apple Cardamom Tart

By now I am sure you are ready for dessert. In the apple family I recommend:
Apple and Cardamom Tart
Deconstructed Apple Pie
Applesauce Cake
Or try a Cute Carrot Cupcake
Or make it really easy on yourself (after all this you deserve it) with Chocolate Cake and Pomegranate Swirl Ice Cream.

Best Wishes for a HAPPY SWEET NEW YEAR and a K’TIVA V’CHATIMA TOVA: May you be inscribed and sealed (in the Book of Life) for a good year!

****Giveaway****

Win a selection of our favorite Manischewitz products, 3 Chicken Broths, 3 Vegetable Broths, 3 Packs of Noodles, 1 Honey, 2 Four Bean Soup Mixes, 1 Apple Butter, 1 Gluten Free Matzo Crackers!!!  Let us know how you like to use broth in the comments below and then enter with rafflecopter.

a Rafflecopter giveaway


 

The Curious Case of Pomegranate Wine

 

September 15th 2014

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My first memory of the sweet and tart pomegranate was on Rosh Hashanah, when every year my parents would bring a small bag of these crimson spheres into the house for us to enjoy as our new fruit.  My dad would cut a hole in the bottom and roll the fruit around the table to help get the juices flowing.  My siblings and I would then fight over who gets the pleasure of sucking out the juice of the pomegranate.  Of course, this was long before POM and all the other brands of pomegranate juice available just about everywhere, but nothing tastes as good as that memory.

Nowadays, not only is the juice readily available, so are the fruits.  They can be found all year long and, at least for our family, they are no longer our new fruit.  However, they are still a wonderful symbol of the holiday and I love any excuse to enjoy pomegranates.

A new favorite for pomegranate lovers is the crisp and refreshing pomegranate wine from Morad Winery in Israel.  The wine is best served chilled and captures the essence of the pomegranate with just the right tartness. I found that in addition to enjoying it as I would any warm weather wine, I couldn’t stop thinking of ways to shake things up by mixing it into some easy to prepare cocktails.

For this Pomegranate Cosmo, the wine was a far superior replacement to cranberry juice, and still kept the perfect balance of sweet and tart.  The pom seeds for garnish are fun, too.

 

I was inspired to make this Strawberry Pomegranate Daiquiri one night when I wanted to add something tart to my daiquiri and realized with the Morad Pomegranate Wine I would get the tart and sweet I was looking for and it worked perfectly.

I also cook with this Pomegranate wine.  This recipe will produce the easiest poached pears you will ever make.  I love healthy, easy recipes that can be enjoyed any time, but look nice enough to serve to company on Shabbat or the holidays.

Here’s to a Happy (Sweet and Tart) New Year!

Right now for a limited time get 15% off Morad wines online at Skyview.com.


This post is part of an ongoing partnership with Morad winery, all opinions are my own.


 

A Simanim Inspired Rosh Hashanah Menu

 

September 12th 2014

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Simanim are so my thing. Now of course I know that on Rosh Hashanah they are everyone’s thing, but in addition to holding a Rosh Hashanah Seder where all the simanim make an appearance (even that fish head!)

I let them inspire my menu. This fish course features no less than 9 simanim (fish, honey, spinach, carrots, cabbage, pomegranate, apples, leeks and dates). I am nothing if not efficient. And all recipes are kissed with honey… well more than kissed. I call for generous measurements because why shouldn’t our cup runneth over with sweetness this new year?!

This entire course serves 6 to 8 and can easily be doubled and tripled should your table runneth over with company.

HONEY-SESAME SIDE OF SALMON with Honey Mustard and Dill Dipping Sauce

I tested this recipe on my family the night my mom arrived from Philly for her annual Israel summer visit. Two ladies and five kids ka”h polished off this 2 pound side of salmon in a blink. Any recipe that has my kids eating and loving heart-healthy fish is a year- round winner.

SPINACH SALAD with Sweet Pomegranate Dressing

HONEY WHOLE WHEAT CHALLAH CROUTONS

It’s incredible how simanim-inspired cooking can also be healthful. This salad is loaded with green leafy spinach, carrots and cabbage and topped with whole wheat croutons. Just trying to keep your “new year’s resolutions” on track from day one.

APPLE RICE SALAD

Since lots of Ashkenazi folks have the custom to refrain from nuts during the High Holiday season I have omitted them from this recipe. But year-round consider adding 1⁄4 to 1⁄2 cup chopped walnuts.

 

As seen in the Joy of Kosher with Jamie Geller Magazine

Summer 2013

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Kosher Wine for Rosh Hashanah

 

September 11th 2014

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

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

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

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

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

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

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

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