I love ginger in all its forms, pickled for sushi, candied and especially ground inside little ginger bread people.  When I first tried baking Gingerbread Men quite a few years back, after trying my first gingerbread latte, I felt like I was doing something wrong.  Gingerbread Men have long been associated with the secular holiday season, but there’s nothing remotely religious about them except for the heavenly taste and no reason why we can’t make and enjoy ginger cookies in any form.  A few weeks back, when my Ema was in town, my brother had been begging for a Gingerbread House.  I was excited to make my annual Gingerbread cookies, but a house is way out of my league.  Fortunately, my mom is an artist and real estate agent so she was up to the task and my brother fulfilled his “giant” fantasy breaking a house and eating it, too.

While we were all baking and decorating, a little light bulb went on over my head.  What about Gingerbread Hamantashen? I found a recipe for Gingerbread Macarons that used an apple compote filling that was almost creamy without any cream and these Gingerbread Hamantashen were born. I couldn’t be any happier with my spicy creation!  Even my not so ginger happy husband gave me a big thumbs up when I twisted his arm into trying one hot and fresh from the oven, I mean really who could resist?  Whatever you have planned for your mishloach manot, these Gingerbread Hamantashen should be added to your list.  For our michloach manot, we’re going to put them in large mugs with our own special blend of looseleaf Chai Tea and Spiced Chocolate Truffles.  Who is going to want winter to end now?

Gingerbread Hamantashen with Apple Compote Filling

Thank you all for nominating and voting on your favorite Best of Kosher companies.  You will be happy to know that you can continue to see all the nominees in each of our 7 categories whenever you like from our Best of Kosher 2012 Page.  Now without further ado, The Winners Are…

For Best Kosher Food Blog

Seven Bites by Lindsay Wess and Sara Yitzhaky.  Seven Bites encompasses the concept of using minimal ingredients to make meals. From appetizers to desserts, they give tips and tricks to help get through some of the most difficult dishes, while only using 7 ingredients. Did you know there were over 60 blogs nominated in this category, don’t miss looking through our list of all the Kosher Food Blogs.

For Best New Kosher Product

Dear Coco Chocolate founded by Rachelle Ferneau transports you around the world through artisan chocolate truffles. We blend premium Belgian chocolate with bold global flavors inspired by exotic locales. 100% handcrafted, gluten & dairy free, vegan-friendly.

Best Kosher Chef

Best Kosher Restaurant

Best New Kosher Cookbook

Kosher By Design Cooking Coach by Susie Fishbein is the hottest book of the season.  Have you ever wished Susie Fishbein could be with you in the kitchen? Now she can! In Kosher by Design Cooking Coach the celebrated cookbook author and international kosher food expert shares her homegrown secrets for creating magical results – as if she were right there with you.

Best Kosher Wine

Best Kosher Caterer

Gemstone Catering is a kosher boutique catering company and sub-division of got cholent? Inc.  We are also very proud to continue our TEXAS SMOKEHOUSE BBQ Pop-up series with weekly pop-up around NYC every Sunday starting Spring.

Monday night Jamie and I had the pleasure of experiencing a lot of kosher food and wine. We also got to meet so many of our online friends, it’s wonderful to see so many of you in person. This was the 7th Annual Kosher Food and Wine Experience hosted by Royal Wine Corporation at Pier 60 in New York City. This event offers the opportunity to taste over 200 wines and sample foods from over 25 restaurants and caterers.

I started the day early so I could get some pictures during the daytime light and sample some of my favorite wines before the crowds. Here were a few of my favorites for you to consider for an upcoming special occasion, Purim or Passover.

I tried a few varieties from Herzog, the Generation VIII To Kalon Cabernet Sauvignon 2006, the Single Vineyard Oakville Cabernet Sauvignon 2010 and my personal favorite the Mt. Veeder Cabernet Sauvignon 2009.

Carmel also offered a few wonderful wines including the Limited Edition 2007 had virtually no tannins and tremendous depth and a real taste of Israel – an interesting contrast to the California wines from Herzog and Covenant. The Carmel Mediterranean 2007 was also excellent.

I have always thought the Domaine Du Castel Grand Vin is one of the finest kosher wines in the world and the 2009 does not disappoint. The Shiloh Secret Reserve stood out as well as tasting of some older vintages of Covenant’s award winning Cabernet Sauvignon wines. The 2003 and 2006 Covenant wines were exceptional and show off the virtue of patience when cellaring a high quality bottle.

I’m not a huge white wine fan and I think many kosher winemakers don’t live up to their potential when making Chardonnay or Sauvignon Blanc , but I love the Chardonnay from Alexander, a boutique winery in Israel. The Alexander the Great Amarolo 2007 or Grand Reserve 2007 are fit for a king, with a gold label available for special occasions or gifts for that special someone.

I must share with you this perfect Purim addition for your Mishloach Manot, a bottle of sparkling cider with a Joker label from Poland, it screams Purim.  Binyamina also has a nice selection of liqueurs from Limoncello to Triple Sec if you need to spice up your Seudah.

Now on to the food. The first thing I noticed during the early press time was that the caterers really stepped up their presentations and truly went all out this year. Gemstone/Got Cholent/Hakadosh BBQ does so many things well and their diverse display of five different kinds of cholent, a Herring Bar; Caviar Bar (we loved the caviar!), Smoked Chicken Sliders, Smoked Veal Belly with Polenta (my favorite) and a designer Jello Shot Bar (that would make any mixologist proud) to clear your palette had folks buzzing all night.

Pomegranate provided the pass around treats during the early press time and impressed with a Porcini Soup Shooter and a Smoked Tongue with Pickled Onions that had everyone wagging their, umm, tongues with joy. I also loved those little snow globes of seared steak salad – so clever!

Heavenly Events and Catering took vegetables to a whole new level with a natural and bountiful display. Their Brisket was heavenly, too and their fun take on dessert offered Rice Crispy Treats on a stick and an incredible Pistachio Brittle that I will be dreaming about for days.

Later, they served a seared Ahi Tuna in an edible spoon, so cute!

We had so many wonderful dishes from Le Marais’s simple, but perfectly cooked hanger steak to the best burger I ever had, the Porcini Kobe Sliders from Prime Grill, to the gourmet hand crafted chocolates from Guilty Pleasures. One of the biggest surprises from the event was a Cantaloupe Soup from Basil in Crown Heights. The server tells me that the base is just pureed cantaloupe topped with espolette (a red spice I had never heard of), citrus salt, chives and basil oil to create one of the most interesting and tasty dishes I had all night.

Did you make it to the KFWE this year? What were your favorites?

The Recipes + The Packaging + The Downloadable Purim Cards – We have taken care of everything with your busy lives in mind, all you have to do is choose a theme.

Every year, when it’s time for me to plan what I am going to create for my mishloach manot, I go to the huge Dollar Power store that’s a few minute drive from my home. I walk around and around the aisles, looking for the item that will inspire me. I’m not looking for a container or basket—but something out-of-the-“box.” Last year, it was the picture frames you see below. There was a whole aisle of frames, in different sizes
and styles. Even though I usually prefer modern styles, this time I loaded up my wagon with the most ornate detailed frames (including the one in the photo)—those definitely didn’t look like they cost one dollar! The frames were repurposed as trays and wrapped up in cellophane with
grosgrain and pearls.
The Joy of Kosher team collaborated to come up with these recipes and concepts. We made sure all of the recipes can be prepared in advance and of the packaging is accessible. All the pricing and source information is available, and all the Purim cards you see (and more!) are downloadable.  Read on for more inspiration and ideas for your own mishloach manos. Happy Purim!

Mediterranean Inspired

The savory tastes of Israel are packaged inside this bright, happy and very functional mishloach manos

What’s Inside:
Spiced Pita Chips & Tri-Color Chummus
Packaging:
Colander, available in different colors, $5.99, Home Goods. Italian Round Ball Jars, $5.99 for a pack of 4, Home Goods. Download and print this custom Purim card.  We used a 2-inch jumbo holes punch from Michaels to easily cut out the circles.

Breakfast is Served

“The trick to making this look really beautiful,” Felisa said about the hot cocoa mix, “is to layer the ingredients so that it resembles sand art.  Print the instructions and tie them with a ribbon onto the mix so your recipients will know what to do.”  We rounded out the breakfast concept with a not-so-sweet option: English muffins. During one breakfast phase, I ate English muffins every day—toasted with cream cheese, or with
a touch of butter, sugar, and cinnamon. Since store bought English muffins are dairy, I made my English muffins at home so I could have a non-dairy or Chalav Yisrael version…and homemade is so much better.

What’s Inside:
Cinnamon Buns, Hot Cocoa Mix & English Muffins
Packaging:
Picture frames repurposed as a tray, $1.00, Dollar Power. Glass canisters, $1.00, Dollar Power.
Visit your local discount or dollar store for similar products.
Download and print the Purim cards, available in both the 5 x 7 and 8 x 10 sizes, in Hebrew and English:

Happy Purim 5 x 7

Chag Sameach 5 x 7

Happy Purim 8 x 10

Chag Sameach 8 x 10

Tie up the whole tray in cellophane and seal with a grosgrain ribbon bow.

Giant Cookies in Cookie Purses

These cookie purses are adorable for children’s mishloach manos. They’re actually made from CD sleeves—perfect for a cookie that’s 3.5 to
4-inches wide, depending on the thickness. We needed giant cookies to match! This is the only mishloach manos that needs a tiny bit of crafting. I glue-gunned the grosgrain ribbon to the cases, and covered the edges with cute buttons. I’ve made Nechama’s fudgy kokosh cookies (inspired by the traditional Jewish kokosh cakes), again and again…the ingredients are simple, but very special!

What’s Inside:
Orange Creamsicle Cookies & Kokosh
Packaging:
Multi-Color CD Sleeves, $6.24 for 100, Amazon.com.  Grosgrain ribbon, $2.99 a roll, Michaels. Large bag of assorted buttons, $4.99, Michaels.

Download and print these fun “For Cookie Lovers Only” label:

 “For Cookie Lovers Only—Happy Purim (Blue)” and “For Cookie Lovers Only (Yellow)”

Black & White

Keep your mishloach manos chic and simple with black and white treats punched up with animal prints.  Gift the popcorn in a glass vase. I chose a zig-zag vase to carry through the zebra theme—and, of course, it coordinates with the very trendy zebra cake.

What’s Inside?
Gourmet Chocolate Popcorn, Vanilla Bean Popcorn (scroll to the bottom), Zebra Cake
Packaging: Animal print salad plate, $3.99, Home Goods. Zig-zag vase, $9.99, Home Goods.

Download and print these zebra print Purim cards  Zebra-Stripe Happy Purim

On a Stick

Pick one or mix-and match your favorite treats for a mishloach manos that’s very fun to create and eat.  To make cake pops easily, you can buy our Cake Pop Kit.  For hamentaschen on a stick, use your favorite hamantashen recipe with your choice of filling and insert the stick after your hamantaschen are already assembled, but before baking.

What’s Inside?
Chocolate Mint Chip Pop, Maple Pecan Pie Pops, Cookie Dough Pops, Hamantaschen on a Stick
Packaging: Turquoise bowl, $9.99. Home Goods. Insert a covered foam block into any bowl, dish, or container.

Download and print the cake pop tags:
We used a 2-inch jumbo hole punch from Michaels to easily cut out the circles.

‘Everything Tastes Better on a Stick’—Round Tag

Purim Mask—Round Tag

A Freilichen Purim—Round Tag

Double Dipping

Your friends will thank you for this filling, snack as they shuffle around with their bags of treats all day, it will be nice to have something satisfying to eat and with one dip being rich dark chocolate and one a tarragon mustard, you can satisfy any craving.

What’s Inside:

Whole Wheat Soft Pretzels with Two Dipping Sauces 

Packaging: Decorative box or basket lined with reusable towel or napkin.  Fill two small jars with sauce and  attach this card to bamboo spoon/spreader: Double Dipping Is Allowed!

Will you use any of these ideas? Let us know in the comments below and share your pictures on Facebook.

Cards Designed by Esther Silverstein of ESDesignGroup.com

Over 100 people attended the very first annual Kosher Cupcake Bake-Off at Breezy’s in Cedarhurst on Sunday, February 3rd. A portion of the proceeds from this event will be donated to the Achiezer Hurricane Sandy Fund. It was so nice to see the tremendous support from the community, which was a mixture of foodies, friends, and fans of everything cupcakes.

Jamie was the MC and joined Tamar (our JoyofKosher.com editor), Bobbie Lloyd, President and Operating Partner of Magnolia Bakery, and Alessandra Rovati, an Italian food writer and lecturer and founder of dinnerinvenice.com.

The contestants were incredibly talented at their trade! They included Melissa Kaye (who shares many recipes on JoyofKosher with all of us) from lilmisscakes.com, Faige Goldner of cupofcakenj.com, Michelle Goodman Frohlich of cakeabite.com, and Shira Perlman of
DelightfullySweet.com. They all produced some of the most amazing looking, and tasting cucpakes with a few added challenges.

All of these cupcakes, from cake to frosting, were dairy free. They also all had use the following ingredients:

•  Cherry Heering Liqueur and Coffee Liqueur
• King Arthur Flour,
• Fig Jam
• Balsamic Vinegar

They could either use all of them in one cupcake, or use them in three different cupcakes, they did this ahead of time and brought the baked cupcakes to the competition.

For the icing on the cake, literally, the contestants had to pick three of the following ingredients:

• pomegranate seeds
• lavender
• cumin
• cinnamon maple butter
• apricot kernel oil
• wild sweet orange Tazo tea

The theme that they had to create in their cupcakes was Purim. They had a total of 45 minutes to create their frosting from scratch and decorate their cupcakes all while attendees watched, mingled and snacked on some of the baked goods provided by each of the contestants.  It was a very sweet filled day.

When their time was up, the contestants presented their cupcakes to the panel of judges who were able to taste and pick a winner, while attendees found out who won the raffle prizes.  Raffle sponsors included: Joy of Kosher, Earth Balance, KitchenAidUSA, King Arthur Flour, Breezysny.com, Not2Shabbey.com, and Fairway Market.  Every attendee also recieved the most recent issue of Joy of Kosher with Jamie Geller Magazine – if you don’t have one, Subscribe Now.

And the winner is… Cup of Cake NJ. Faige Goldner.  She created this amazing Fig Cupcake with Pomegranate Cream Cheese Frosting, get the recipe here.

Thank you to all of the event organizers including SweetUP Team Esti Berkowitz and Abbey Wolin, Breezy Beckerman of Breezy’s, and Beth Rosen of 4KeysMedia.com.

Photos from Lia Jay Photography

Hey guys this is a quickie post cause I am running (late  as usual) to meet Shifra at the Gold’s plant for a mag feature on the House that Horseradish Built, to be seen in the Passover Issue.

Last night Tamar and I went to Jezebel in Soho.  The experience was amazing and I am not overstating.  No, they did not know we were there – and no, they did not comp our meal (we paid full price and Hubby got the call from the credit card company to prove it).

I have been so busy as of late and been wanting to post about all the goings on but it’s so hard to find the time so Hubby suggested I start vlogging.  So here is the first in what I hope will be a series of regular video blog posts.  We are getting used to the cam so sorry it’s a bit shaky, and a bit dark and a bit hard to hear but I didn’t want that to keep us from sharing our fabulous feast with you — including 3, yes THREE!!!! – desserts.  That’s just how I roll….

Outside Jezebel – there was no sign!  How very undercover of them.  Lucky we were hungry enough to figure it out.

Our apps.  The Risotto was excellenté!

Our mains.  In two parts.  Sorry told you we are just starting to learn the cam.  This is Tamar’s Lamb Burger with surprise fries.

Here I breakdown my Bronzino.  It was probably the best bronzino I every had!!! The only thing left on the plate was the lemon peel.  The celery root mash was slightly sweet and smooth and the fresh parsley salad with paper thin red and yellow beets was refreshing and bright.

Uhm I think I should be embarrassed but I’m not. We I ordered 3 desserts.  So Jesse our server put a candle in one so folks would think we were celebrating something.  Everyone was wishing me happy birthday.

That’s a wrap.

As the winds howl and temperatures drop, our minds begin to fantasize about sunny days and lazy weather.

Here are five destinations to look for when planning your summer getaway this year:

1. Morocco
Morocco is an initiation into the magic of the Islamic, African world of medinas, minarets, desert and mountain, and yet retains a European patina. While Fez offers a stunning array of medieval buildings, the world-famous souk of Marrakech sells a bewildering array of goods, Casablanca highlights a thriving commercial center, and Rabat reflects its modern French origins. The snow-capped Atlas Mountains lie inland and beyond them are the fringes of the parched Sahara. Whether scaling distant ridges, haggling for exotic artifacts, gazing at ancient wonders or marveling at the pink of a desert dawn, in Morocco, you will be mesmerized.

2. Alaska
In June, July and August, Alaska’s brutal winter makes way for a milder climate and longer days. As you navigate this wondrous region, you will experience the grandeur of Alaska’s colossal glaciers and majestic mountain ranges. Explore iconic Alaskan frontier towns and come face to face with its wild beauty. One cruise to Alaska is all you need to understand why so many flock there every year.

3. Norwegian Fjords
On July 14th, 2005, the West Norwegian Fjords were included in Unesco’s World Heritage list. The landscape, considered to be among the most scenically outstanding fjord areas on the planet, was inscribed in the list due to its unique natural quality and beauty. Numerous waterfalls and rivers characterize the area, as they cross the rugged mountains and forests on their way down to the fjords. Beautiful villages with a sustained cultivated landscape, featuring remainders of old farms and mountain pastures with unique cultural monuments, give an extra dimension to the dramatic natural landscape.

4. Southern Spain & Portugal
Andalucía, Southern Spain, is an eternal wellspring of intense beauty, festive spirit and cultural richness. Nowhere else in the world, other than in our own Jerusalem, does one see the collision of three monumental cultures so clearly and to such dramatic effect. The Muslims, Jews and Christians all contributed to a vital, if ultimately tragic, history. Andalucía is a land of pretty white villages, fabulous cities and undiscovered National Parks. From there you can travel to Portugal, home to 200,000 Jews, or 20% of the country’s population, during its Golden Age of Discovery. It is now a land of romance and beauty with alluring palaces, idyllic towns, museums and historic Jewish communities.

5. Amalfi Coast
Heard of Vietri pottery? See it at the source when you stop at Vietrisul-Mare and visit one of the few remaining makers of real wood inlay in Sorrento. Visit elegant Positano and Amalfi, capital of the Italian coast. Climb up the hills to enjoy the grandeur of hilltop Ravello, famous for its concerts, villas and gardens. Then there’s Pompeii. August 24th will never be the same again after you hear from a fascinating guide what happened in 79 C.E., the year Mount Vesuvius erupted. The area boasts 3 of the best preserved Greek temples in the world at Paestum. And let’s not forget a boat-ride to Capri, with the sun on your face and sea breeze in your hair, to prepare you for a few hours of magic on that most romantic island, where a chair-lift to heaven is just one of the ways to enjoy the island to the full. On the way back you’ll see what all the fuss
is about as you experience the magnificent views of the Amalfi coast from the sea.

Ready to plan your summer getaway? Visit www.koshertravelers.com for more sensational summer destinations with delicious kosher meals prepared for you. Call 646-240-4118 (U.S.) 972-2-992-9801 (Israel) or email david@eddiestravel.com and we’ll help you design your trip.

Have you been to any of these destinations? Let us know about your experience.  Where are you hoping to travel this summer?

Never before has the beauty of Israel been showcased for the world to see in reality TV format with the mission of educating, exciting and connecting people to Israel. This new series will reshape the entire image of living in Israel into one that is exciting, inspiring, and beautiful.

Join me and my family the first Tuesday of every month as our aliyah adventure continues. The Joy of Israel with Jamie Geller is my new food and travel show and will follow our adventures as new Olim. Together with you, we will explore the wonderful land of Israel, the place we now call home.

Sign up here for the Joy of Israel newsletter to receive exclusive sneak peaks, behind the scenes production videos and the premiere Joy of Israel episode delivered straight to your inbox! Join us in spreading the Joy of Israel with the world.

Please click here to partner with us to share the Joy of Israel with the world:

We need everyone’s help to make this happen, through funds matched by our advertisers and sponsors YOU can help us spread the Joy of Israel. Show them and the world YOU care.

Every small donation makes a difference.

Be inspired by the first episode and then please click here to partner with us to share the Joy of Israel with the world.

Email us at info@joyofkosher.com to suggest a feature person or place for the show.

Purim is right around the corner! It’s such a fun holiday, and there are so many aspects to it that we mustn’t forget. It’s definitely worth thinking about a few weeks in advance.

Off the top of my head, here are the parts of Purim that tend to make us spend money: Costumes, especially for families with a bunch of kids (but I also know adults who go “all out”); Purim Seudah – a festive meal; Mishloach Manot – sending gifts of food to friends; and Matanot La’Evyonim – gifts to the poor.

So how does a family keep it all under control, in perspective, and yet still make it a festive day?

I’m sure you can hunt down any number of articles about how to get costumes for less (ebay, thrift shops, make your own all come to mind. We tend to make our own. Or for princess costumes, we bought dresses at the thrift shop or from the clearance rack that just needed a bit of  embellishment).

Our Orange Tree

Matanot La’Evyonim – don’t skimp. Give as much as you can.

Seudah – the meal. You can make it festive and frugal just follow these Budget Minded Holiday Tips.

Mishloach Manot – here is where people almost always go overboard. At the risk of sounding a bit grinch-like, I am going to advocate seriously examining our mishloach manot. Does it need to be full of candy? Junk food? Processed who-knows-what?  Way back when the mitzvah was established people sent ACTUAL food to one another.  So I am going to advocate taking these measures:

our lemon tree

1. Keep your list short

2. Keep your gift basket simple – the elaborately themed mishloach manot contest has kind of gotten out of control.

3.Skip the candy and junk, if you are brave enough. Or at least keep it to a minimum…

4. Use foods that are in-season, on sale, or that you have available to you in abundance.

So here’s my plan for this year – I want to use what I have in abundance. I will be sending lemon quick breads, and oranges (we have 1 lemon tree and 4 orange trees in our yard). And a mini chocolate bread (I’m including the recipe below) – because it’s a really delicious sweet treat, and still sort of like real food. I didn’t say skip the fun!

Have a Happy Purim! I’d love to hear about your Mishloach Manot and your ideas for having a frugal Purim!

Recipe for Mini Chocolate Bread

The new Susie Fishbein cookbook, the eighth in her Kosher by Design series, is more than just a cookbook filled with recipes and stories. It is more like a lesson book you might use in cooking school. This time around Susie wants you to learn to take off the training wheels. Of course there is always a need for amazing tried and true recipes, but it is time to free yourself form their constraints and learn how to cook with what you have in your pantry.

Turkey Sheppard Pie

After a decade of demos and classes, Susie decided to give us a book with how to instructions on all the basic and some not so basic cooking skills. Even if cooking doesn’t come naturally to you, most of us have to do it, but the more comfortable and confident you are in the kitchen the more enjoyable it will be.

In this book, at the beginning of each section you will find the Game Plan. This section covers all the techniques you will need, including instructional photos so that you can see how it is done. You will learn everything from sharpening a knife to using your knives properly.  Susie wants to make sure you know, “how important your knives are and how to keep them sharp.”  But she doesn’t stop there.  In the soup section you learn about sweating and cooling and this refers to vegetables not yourself. You will learn everything about types/cuts of meat, how to carve poultry and how to cook fish perfectly. She offers tips on separating eggs and teaches you how to temper chocolate.

Tomato Tart Tatin with Playbook Tips

“Once you learn a technique, you own it. If people who read this book come out with some new techniques that they could then apply to all of their cooking, not just a particular recipe, then my biggest goal, will have been met.  If you learn the proper way to roast cauliflower for a cauliflower recipe, the same exact tips and techniques as far as spacing and pan selection, which affect results, apply to roasting any kind of vegetable,” explains Susie.  After you read through and understand the techniques you can hone your skills with any of her tantalizing recipes. But, before you decide which recipes to cook, don’t miss the section called the Playbook. This section offers ways to use leftovers for many of the recipes to create other dishes, so you can cook one night and eat for two.  Susie understands why some readers may be skeptical of seeing last night’s dinner again, “[leftovers] get older and more well done every time they are plopped in front of you.  Nothing beats the taste and eye appeal of fresh food.  I have given this a lot of thought and deal with it in the PLAYBOOK section of the book which tells people how to reincarnate their leftovers into completely new and unrecognizable dishes.”

Green Bean and Asparagus Fries

To learn more about Susie Fishbein, read our In the Joy of Kosher Kitchen with Susie Fishbein article from two years ago when her last book came out.   Susie is not giving away anything about her next project, but she does assure me that there is something in the works.

Enjoy a sampling of recipes from her new book and then go and BUY IT to get the rest of them unless you are lucky enough to be a winner – enter below.

Tomato Tarte Tatin with Playbook Tips

Green Bean and Asparagus Fries

Turkey Shepbhers Pie

a Rafflecopter giveaway

See how easy it is to make Chili - Jamie Geller shows you how.

Pralines are perfectly formed chocolates with a variety of fillings hiding inside—either soft and chewy or crispy and crunchy. If you prepare them according to the directions and use polycarbonate chocolate molds, your pralines will look just as professional as the store-bought ones.

Chocolate Cups with Chocolate-Orange Cream Filling
Chocolate cups are wonderful petits fours that can be filled with anything you can put in a pastry bag. Preparing them is a little more complicated than praline making because you fill them after removing them from the molds. I make them slowly and patiently, in the wee hours of the night, when everything around me is calm and quiet and I have the best chances of producing perfect, unbroken cups

Truffles – Make them your way, with the flavors you desire.

Chewy Caramel Pralines

Almond Nougat Pralines

We share a special connection with Purim; after all, Purim is a time when we are mandated to increase our level of joy! At Joy of Kosher magazine, joy is on our minds all the time, as we endeavor to indulge our readers with a beautiful read, and a delightful culinary experience.

Purim, as a holiday, is more than fulfilling the four mitzvos (manos, mishteh, megillah, tzedaka); lots of you no doubt look forward to Purim as a time to let your creative juices flow, as the one-time-of-year you get to express yourself, by way of your shalach manos. For some of you, that means getting all artsy and cutesy and coming up with a great theme to send along with a creative poem. Other people prefer to convey a personal touch and send homemade goodies, ranging from cakes and cookies, to challah, to salads, to kugels, you name it. And yet others prefer to purchase a knick-knack or the like, something useful for your recipients, to still enjoy long after the purim nosh has been consumed. Wrap some store-bought chocolates and a grape juice in some cellophane, and those people are all set. No matter your shalach-manos-style, the common denominator we all share is that we view this special mitzvah as an opportunity to show the people we care about how much they mean to us.

Looking for that unique gift for your friends and family? How about your co-workers? Your children’s dedicated teachers? Look no further than the Joy of Kosher magazine! A feast for the eyes as well as the senses (feasting is, after all, one of the obligatory mitzvos associated with Purim , a gift subscription to Joy of Kosher magazine will be appreciated by all your recipients.  Indulge them with something beautiful, practical, and enjoyable, and they will thank you anew each time the magazine arrives on their doorstep. Looking for a more inexpensive, yet aesthetically pleasing option? We’ve got you covered as well: include a copy of the latest issue inside each shalach monos that you give. (Discounts on bulk orders.) Don’t forget: the more you give, the more you save. This Purim, share the JOY – and get your gifts of Joy of Kosher today!

Order Now!

A steaming mug of sweet, creamy, chocolatey deliciousness.  What could possibly be better in the dead of winter?  Come in from the cold, put on some warm socks and curl up in front of the fire with the mug warming your hands.  Hot chocolate oozes coziness and tradition, starting in childhood sometime after the second or third snowball fight.  But was it hot chocolate or hot cocoa that you sipped?  Do you remember?  Does it matter?  You might be surprised to learn that there is much debate on this exact subject.

Even though “hot chocolate” and “hot cocoa” are often used interchangeably, there is a big difference between the two.  Hot chocolate or “drinking chocolate,” is made from ground chocolate (which contains cocoa butter) mixed with hot milk.  It is made by taking solid chocolate and chopping it finely or grinding it into a powder, then melting it into hot milk which adds to its creaminess.  It is smooth, supple and satisfying.  Drinking chocolate is commonly enjoyed throughout the world, but particularly in Europe where, for example, the very thick cioccolata densa is a staple of northern Italy.

Hot cocoa, however, is made with cocoa powder only, along with nonfat dried milk, sugar and flavorings.  It is usually made from a powdered mix and is sweeter than hot chocolate.  Even when making hot cocoa from scratch, adding cocoa powder and sugar to hot milk, it ultimately lacks the rich smooth texture of hot chocolate due to the absence of cocoa butter.  Is it obvious which I prefer?

The Aztecs are first credited with cultivating the cacao bean to brew “cacahuati” or “xocolatl” (literally “bitter water”), an unsweetened version of modern-day hot chocolate.  In the 17^th century, Spanish doctor Antionio Colmenero de Ledesma published the first recipe for hot chocolate as an elixir, adding different spices to treat a number of ailments.  Even President George Washington was known to wash down his breakfast of cornmeal cakes with a cup of hot chocolate to sustain his health.

Today, hot chocolate is usually consumed for pleasure rather than medicinally, but new research continually suggests that there are many health benefits attributed to the drink. The most significant heart-healthy components of chocolate, the basis of the drink, is a group of compounds called flavonoids which are known to have multiple beneficial health effects.  Dark chocolate is much richer in flavonoids than other types of chocolate, and its consumption has been linked to improved arterial flow, lowered blood pressure, reduction of heart disease, heart attacks and strokes, and even cancer prevention.  Other studies have shown that hot chocolate contains more antioxidants than wine and tea, and that a larger amount of antioxidants are released when the beverage is heated, thus making hot chocolate even better for you.

So hot chocolate is good for our health, not just for our soul.  Here’s one of my favorite ways to enjoy it:  I add complexity by infusing with whole spices and citrus to create delicious undertones of flavor, as well as a grown-up twist by adding coffee (which also cuts the sweetness of the chocolate) to really treat my whole self.  A perfect, rich, delicious way to keep warm this winter – when you want to indulge a little.

Spiced Orange Mocha

In the cold of the winter nothing is better then coming home to a warm, hearty and mouthwatering meal. The smell and taste of the various recipes listed are enough to make everyone forget the chill and gloom associated with winter.

Mocha Brownie with Mocah Caramel Center

This is the ultimate brownie recipe especially for those who love the flavors of coffee and chocolate combined. The brownie is chocolaty and fudgy and the caramel is an original and delectable addition to the brownie. If you have no time or patience to make the caramel, try the recipe without the caramel.

Braised Short Ribs

The short ribs are cooked low and slow with an incredible combination of ingredients. When they are done, the meat literally falls off the bone. The smell and taste of this dish is glorious.

Seared Tuna with Pineapple Salsa and Balsamic Reduction

Searing the tuna makes the tuna look and taste amazing.  The pineapple salsa adds just the right burst of flavor and color to compliment the tuna.  When plated, this dish looks like artwork. Balsamic reduction is balsamic vinegar simmered down to concentrated syrup and adds
another dimension and flavor component to many dishes.

Spinach Lasagna

Sizzling sauce, gooey cheese and layers of pasta epitomizes comfort food.

Mushroom Barley Soup

This is a great recipe for a traditional mushroom barley soup.The earthy taste of mushrooms simmered in stock with barley and vegetables is perfect served on a cold winter day. Using dried mushrooms and its soaking liquid brings a depth of flavor to the soup.

Italian Style Meatballs and Spaghetti

These meatballs are a delicious and welcome change from many meatball recipes which call for a lot of sugar and sweet sauces. In addition, these meatballs are not fried and come out moist. They burst with the flavors of Italy; tomato, basil and garlic.

Sesame Crusted Tofu Over Stir Fry Soba Noodles

This is a healthy recipe that packs a lot of flavor and texture. Using the water that the pasta cooked in is a technique used by many Italian chefs Cabbage with Pomegranate Seeds and Pecans

This salad looks and tastes great. The green cabbage and the ruby colored pomegranates contrast really well together.

Basil Pea Risotto

Risotto is slow cooked Arborio rice, a very popular Italian dish that is featured on many menus in restaurants all over the world.  The starch in the rice releases during cooking and makes a naturally creamy rich dish. It does take a while to prepare, so if you have time and patience
and want to bring the restaurant experience to your kitchen, try out this delicious risotto. The risotto is great served with pan seared fish.

Winter Vegetable Soup

This is a flavorful, healthy soup that is easy to make. The soup freezes well and is filling and delicious; perfect for a cold winter day.

As seen in the JoyofKosher with Jamie Geller Magazine (Bitayavon Winter 2011) – Subscribe Now