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.

TOGETHER WE WILL KEEP THE SHABBAT OF 24/25 OCTOBER FROM SUNDOWN TO STARS OUT!!!  WE SIGNED UP – DID YOU?

SIGN UP AT WWW.SHABBOSPROJECT.ORG


 

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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https://www.facebook.com/RonnieFeinKitchen


 

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!


 

30 Stuffed Foods for Sukkot

 

October 1st 2014

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In terms of the sheer number of holidays (not talking about amount of work…nissan has that one covered!) Tishrei is simply stuffed!  This year’s three-day-long chagim require a lot of advanced cooking and with that comes a lot of eating.  While we all look forward to enjoying certain traditional foods at Rosh Hashanah and (pre/post) Yom Kippur, Sukkos leaves a lot of room for culinary creativity.  A great way to exercise the foodie in all of us is by finding different ways to pack as many (read: pleasant) flavors into your dishes, the most literal manner of doing this is by cooking meats and vegetables that are literally quite literally stuffed with vegetables or dairy, respectively.  Here are 30 stuffed foods to try this sukkos.

 

 

These two fish recipes are both delicious ways to prepare stuffed fish. I would serve the flounder during a meal which will have either red meat, or  chicken with a dark sauce, it’s just a personal preference to keep either the color or flavor theme similar.  The Avocado Stuffed Salmon is great for a holiday lunch or when you are serving a lighter main course.

Asian Vegetable Stuffed Flounder

Avocado Stuffed Salmon with Wild Rice

 

Many people have different minhagim when it comes to serving meat versus dairy meals during the holidays, but no matter when you serve these dairy stuffed creations they are sure to be a big hit!

Stuffed Asiago-Basil Mushrooms

Stuffed Zucchini Blossoms

Sundried Tomato and Brie Stuffed Mushrooms

Cream Cheese Stuffed Plums

 

Gorgonzola and Walnut Stuffed Shells

Stuffed Fingerling Potatoes with Caviar and Creme Fresh

Salmon and Green Goddess Stuffed Latkes

Cranberry Quinoa Stuffed Zucchini

 

Stuffed vegetables pack double the nutrition and double the flavor.  Also, there’s a lot of versatility when it comes to serving them as appetizers or part of the main course, and generally they are easy to reheat to serve the next day.

Stuffed Artichoke Bottoms

Stuffed Peppers

Salad Stuffed Grilled Portobellos

Quinoa Stuffed Grape Leaves

 

Raisin-Apple Stuffed Squash

Curried Vegetable Stuffed Sweet Potatoes

Vegetable Stuffed Tomatoes

Quinoa-Stuffed Tomatoes

 

These meat recipes are really special to serve at the holidays.  The stuffing not only tastes great, but it also makes the holiday meal special because of the extra thought that goes into preparing and serving such an elegant dish.

Stuffed Turkey Breast

Brisket and Veggies Stuffed Acorn Squash

Kurdish Stuffed Vegetables

Duck Breast Stuffed with Dried Fruits

Chicken with Spiced Mango Rice

Grape Leaves Stuffed with Herbed Lamb and Rice

Stuffed Roll of Beef

Check out more “stuffed” recipes here and more sukkos ideas here!

 

 

 


 

The Search For The Real Yerushalmi Kugel

 

October 1st 2014

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I thought I knew what Yerushalmi Kugel was, a thin noodle kugel that was kind of peppery.  I am not a fan of the more classic sweet noodle kugel, but I have always liked this salty, peppery version.  I even made my version a while back with soba noodles, Soba Noodle Kugel.  This past Summer I was lucky to spend a few weeks in Israel and on my first Shabbat in Jerusalem I discovered the real Yerushalmi Kugel.

It was a remarkable site.  The kugel was maybe 2 feet in diameter and 2 feet high.  It was sliced up in layers and served piping hot.  It was a dark brown color and so I had to try it.  This kugel was sweet, but not too sweet in that it was more caramelized with a peppery accent.  It was really good and for the rest of the trip I wondered how to bring this recipe back to New York.

I can’t even find a picture online to do the kugel I had justice, but this one from David Liebowitz from his trip to Tel Aviv, is pretty close – see it here.

Later on that Summer I brought it up at a Shabbat lunch whereupon I received instructions from a soldier who was staying with our hosts on how he makes the best Yerushalmi kugel (who would have thought).  Too bad it was Shabbat and I couldn’t write it down, but it starts with a special deep pot, he recommended a tin pot with a lid, called a Jachnun pot, which is a yemenit food, but I am told any pot will work.   For home cooks we are not going to make it 3 feet in diameter but you do need the height.  It also has lots of margarine and sugar and the secret is in the caramelization.

As I began to look for a recipe to share I reached out to my new friend Meir, who recently started an Israel digital food magazine, called Iton Ochel.  He didn’t have a traditional recipe of the kugel, but had a couple other Jewish classic to share.

 

This is his version of a Sweet Noodle Kugel complete with apples, pineapple and the essential black pepper, but it is not Yerushalmi kugel.

He also shared his recipe for Cholent Kugel, he says it is like a kishke, but made without the casing and cooked right in the cholent pot.

As for the real Yerushalmi Kugel, we got one of those from a community member on the site, check out this recipe for Easy Yerushalmi Kugel.

Jamie also shared her version in the Joy of Kosher Cookbook, the main image above is her dressed up version with raising and made in a tube pan.

The closest thing I have found for a recipe like the ones in Israel, I found here on About.com, they give really good instruction on making the caramel and note that it is the trickiest part, who is willing to give it a try?  If you make it please send in a picture!!

Just note that this is by far not the healthiest of kugels, one of the reasons I have not made it yet, but  if you can make it right, it is worth the splurge now and again as long as you serve fruit for dessert.

 

 

 

 


 

What Are Boerewors? *Giveaway*

 

September 30th 2014

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Boerewors are a type of sausage popular in South Africa made from minced beef and spices in a sausage casing. These sausages are preserved with salt and vinegar and are nitrate free. In South Africa, Boerewors are often made on the grill (they call it the Braai) and traditionally formed in a continuous spiral or cut up in 5 inch pieces.

Over the years, the traditions and recipes have been passed down from generations with several claiming the best Boerewors in South Africa. In the United States, the options are much more limiting especially if you keep kosher. David Libesman came to the US, the son of a South African butcher and searched everywhere to satisfy his craving for a taste of Boerewors. When he came up short, he decided to make his own and that was the beginning of Joburg Kosher.

Joburg Kosher offers three flavors of Boerewors, Traditional, Garlic and Spicy Peri-Peri. From the first time I tasted these sausages I was won over. I love that they are fresh meat sausages and the spices of toasted coriander seed, black pepper, nutmeg, cloves and allspice are distinctive. They are also wonderful on the grill!  In fact Joburg offers the only kosher sausages with an edible beef casing that can be left on during cooking and gives it a wonderful taste and texture.

You may have noticed many non-kosher recipes call for sausage browned after removing the casing. Using Boerewors in this way opens up a wide range of possibilities for the kosher cook, like this delicious new recipe: Boerewors, Apple and Sage Stuffed Portobellos, but you can also keep things easy and leave the casing on in this recipe or any other.

I removed the casing and the meat browned beautifully. I sautéed onion, apples and celery in the oil leftover from browning the meat. I mixed it all with some bread and broth to create the most flavorful stuffing topping for a Portobello mushroom, although it would make an amazing standalone stuffing, too!

South Africans seem to have their own creative ways to serve their Boerwors like this recipe for Glazed “Pap and Wors” that our friend Sharon Lurie, from South Africa, has shared. I know my recipe isn’t as authentic, but it’s okay to change things up at least here in America – don’t you think?

Here is my recipe for Sausage, Apple and Sage Stuffed Portobello Mushrooms

 ***Giveaway***
Jorburg Kosher is giving away a $75 package sampler of their products, the package will include:
- 1 Traditional Boerewor coil
- 1 Garlic Boerewor Links
- 1 Peri Boerewor Links
- 1 Old World Salami – Dried
- 1 Old World Salami – Fresh

Enter to win by leaving a comment or question below and entering with Rafflecopter
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Post and giveaway is sponsored by Joburg Kosher, find their products in stores near you or order online, here.


 

Yom Kippur Pre Fast Meal

 

September 30th 2014

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Just before Yom Kippur, it’s important to eat foods that make fasting easier – in fact it’s a mitzvah. First, you want to minimize salt and spices that may induce thirst. But that doesn’t mean the pre-Yom Kippur feast must be bland or boring. This menu is simple and satisfying and can mostly be made in advance.

Italian Wedding Soup. A meal unto itself if you want to keep things light you can start here and skip right to dessert. I recommend using a low sodium chicken broth pre Yom Kippur. The soup freezes perfectly and can be made weeks ahead of time. Add spinach and orzo when warming just before serving.


Minute Roast with Pan Drippings. Also, here I suggest reduced sodium chicken or beef broth. As for the Montreal Steak Seasoning use a light hand right before the fast.

Pureed Parsnips. This side will leave you feeling lighter than a serving of mashed potatoes, perfect for pre-fast, add salt just to taste. The Pureed Parsnips will hold nicely for a day or two in the fridge.

Braised Carrots. I favor Earth Balance as my pareve margarine of choice and when I run out of it I use olive oil. Earth Balance has salt so most often I don’t need to add extra especially Erev Yom Kippur. Like the parsnips these can be made in advance and rewarmed. Toss with additional margarine and fresh dill just before serving.

Chocolate Pretzel Crust Tart

Chocolate Pretzel Crust Tart. A rich and rewarding end to your meal just a small sliver will do. Pre Yom Kippur I suggest salt free pretzels.

Wishing you all an easy and meaningful fast and a Gmar Chatima Tova (Literally: A good final sealing. Meaning: May you be inscribed (in the Book of Life) for Good!). Can I get an AMEN?!


 

A Modern Break The Fast For Yom Kippur

 

September 30th 2014

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Lately, it seems everyone is really into either nostalgia or modern.  Either we want to make our traditional Jewish foods, like gefilte fish and kugel or we want to change it up and go modern.   Both have their merits, for me nostalgia often brings to mind the break fast I had growing up which I shared with you a few years ago, see that menu here.  I know Jamie has gone more modern lately looking for healthier foods and she shared some of her favorites last year, in her Yom Kippur Break The Fast Recipes post here.   This year I offer a simple modern menu for those looking for something a little different, but still true to our roots.

Pastrami Gravlax

Don’t just serve smoked salmon, make your own Gravlax!! Once you make your own and realize the cost savings and the amazing flavors you can make, you won’t need the smoked stuff any longer.  This recipe is for pastrami flavor, but you can stick with the regular dill and lemon if you prefer.

Cream Cheese Dips

Dress up your cream cheese with these ideas from Jamie, I love to mix in sun dried tomatoes and rosemary for my cream cheese.

Spaetzl

Instead of baked ziti, try this spaetzl recipe, frozen peas will work fine, or just serve with an herbed butter sauce.  You can make it head and reheat it before serving.

Inside Out Spinach and Artichoke Dip

Inside Out Spinach and Artichoke Dip

Enjoy these creamy spinach dips inside the artichoke bottoms, hot and delicious for after a fast.

Butternut Squash Gratin

Butternut Squash Gratin

If you feel you need one more dish, go ahead and try this gratin, it is healthy and delicious and leftovers are wonderful too.

quick dark chocolate brownies

Quick Dark Chocolate Brownies

For dessert, go for your favorite brownies and maybe cookies or you could try these bite sized cheesecakes or go ahead and offer ice cream sundaes.

 

What do you like to serve for Break the Fast?


 

Easy Overnight Apple Date Danish

 

September 29th 2014

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Posted 09/29/2014 by Aviv Harkov
New Year, old classic; well that doesn't sounds right. An apple danish is standard all over the world, including Israel. In just about every bakery, coffee shop, and mini market you can get some version of this beloved dessert. When you think about an apple danish, you picture the crisp pastry and light and sweet filling. Often the ones we find at our corner coffee shop fall short of our expectations and we convince ourselves that we can't do better. But we can, and quite easily. You can make the dough and filling the night before and set up the cake after the fast ends or bake the day before. Either way, this is a delicious and impressive looking dessert. We don't have to tell anyone how easy this beautiful dessert is to make. 

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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!