Quick Passover Breakfasts


April 11th 2014

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

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

passover matzo granola

Passover Granola and Chocolate Treats

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



Passover Migas

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



Geshmirta Matzo

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

Have a wonderful Pesach and enjoy your mornings!


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

Eat in Good Health!


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


Why You Should Be Eating More Goat Cheese


April 10th 2014

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

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

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

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

Get your goat with these recipes:

Goat Cheese and Quinoa Spinach Cakes

Baked Goat Cheese with Sweet Stewed Tomatoes

Goat Cheese Salad Croutons


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


25 Passover Dessert Recipes


April 9th 2014

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



Madgooga (Date Balls)

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


Black and White Dream Cups

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


Homemade Soft and Chewy Nougat Candy

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


Chocolate agave Shots

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


Spicy Nut Truffle

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


Passover Coconut Chocolate Chip Macaroons

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


Cappuccino No Bake Brownies


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


Passover Cookie Platter

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


Pistachio Meringues

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


orange ice cream

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


Orange Ginger Poached Pear

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


Pesach Almond Snaps

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


Mixed Nut Chocolate Torte

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


Chocolate Dipped Fruit

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


Apple Kiwi Pomegranate Pops

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


Pavlova with Grilled Pineapple

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


Chocolate Almond Pot Au Creme

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


Low-Fat Lemon Cheesecake

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


Chocolate chip cookie layer cake for pesach

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


Chocolate Bark

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


Chocolate Avocado Mousse

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


Four "C" Tart with Gluten-Free Crust

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


Frozen Lemon Meringue Pie

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


Best Chocolate Fondue

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



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

Explore more Passover recipes here.


How To Make Your Own Double Boiler


April 9th 2014

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

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

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

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

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


Toasted Almond Milk and Au Creme Passover Dessert


April 9th 2014

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

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

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

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

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

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

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

Chocolate Almond Pot Au Creme Recipe


Dress It Up: Matzah Pizza Recipes *Giveaway*


April 9th 2014

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

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

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

 avocado matbucha matzah pizza

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

Ratatouille and Ricotta Matzah Pizza Long

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

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

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


Jamie At William Sonoma in NYC Today at 6:30


April 8th 2014

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Plan Passover with Jamie Geller, author of Joy of Kosher

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

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

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

We hope to see you there!

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


Cookbook Spotlight: Nosh On This (Gluten Free) ...


April 8th 2014

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Last year we featured Lisa Horel from the GlutenFreeCanteen blog and her first book, the Book of Nosh, filled with gluten free classic Jewish bakery foods. After Lisa became gluten free she wouldn’t give up her favorites and with so many people needing to be gluten free she has fullfilled a great need for these recipes. Check out the full interview with Lisa here, In the JOK Kitchen with Gluten Free Canteen.

Lisa is back again with more gluten free recipes in Nosh On This, she says, “Nosh on This is a larger, more comprehensive book with a detailed introduction about gluten-free flours along with lots of helpful baking tips. It contains over 100 recipes including a chapter on baked savories and a chapter on how to use a baking mix in a variety of different ways. The book is full of photos – one for each recipe.”

Lisa has been on a journey for over 10 years when her family first went gluten free.  She didn’t want to give up all the baking she loved to with her mother and so she began to recreate her favorite Jewish baked goods and sharing with a growing audience. She says nothing much has changed since coming out with her cookbook, but she has been able to meet some interesting people and loves the evolution in gluten free baking.

If you are wondering why she is focused on desserts, she says, she doesn’t like to cook!!  Luckily, her husband Tim, who also takes the photos for her blog enjoys cooking so he handles the day to day for them.  That sounds like a nice partnership.

I asked Lisa to tell me what her favorite recipe in the book is and she said:

I have a lot of favorites in the book. The Black & White Cookies along with the Dorable Fudgies are a childhood favorite. The Lemon Poppy-Seed Cookie is an adaptation of a recipe my mother made when we were kids. And when I bake Mom’s Brownies (which is frequently) it makes me think of good times with my brothers.

But, if you had to pick just one recipe to make from her book, she says go for the challah, the Quick Challah is easy and tastes like challah should.

The things we have learned from gluten free baking can really help us out this time of year for Passover baking without flour.  Of course most of can’t use rice flour and many of the other ingredients in her all purpose blend, but here are some tips from Lisa to those who are and are not gluten free the rest of the year.

1. Take advantage of all the Passover baking ingredients available this time of year and stock up because they are terrific for the gluten-free baker.

Spinach Noodle Kugel

Spinach Noodle Kugel

2. The savory Spinach Kugel is great with Passover noodles that are made with potato flour/starch.


3. Try a Pavlova or Coconut Matzo Rocky Road, or Chocolate Chip Macaroons (all in Nosh on This) for Passover dessert this year.

She also shared a great recipe for making your own potato matzo, wont’ work for hamotzi, but could be a nice treat throughout the holiday.

Share any Passover baking questions or tips in the comments below and enter to win a copy of Nosh on This with rafflecopter.
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April 7th 2014

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We are having so much fun with all your entries into our #ShareSabra contest.  If you have not entered yet, all you have to do is show us what you are eating.  Check out the entries and enter below.


The Great Shabbat Menu


April 6th 2014

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This week is Shabbat Hagadol (translated as the great Shabbat), it is the Shabbat that precedes Passover and is connected to the miracles that happened in Egypt.  Since this Shabbat falls so close to Passover, many homes are already kashered and we are tasked to create a fabulous meal without any bread or any matzo.  Hopefully you will be able to get some Challah to enjoy and then try this menu that can be made before, during and after Passover and still be considered great.

Salad with Pastrami Croutons

Spring Salad with Pastrami Croutons and Balsamic Reduction


Peppery Beef Rib Roast

Roasted Sweet Vegetables in a Spicy Cinnamon Cider

Roasted Sweet Vegetables in a Spicy Cinnamon Cider

Roasted Broccoli (use olive oil for Passover)




Four Israeli Wines for Your Passover Seder


April 4th 2014

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The number four comes up many times throughout the Passover Seder.  We read aloud the four questions, describe the four children and enjoy four glasses of wine.  The significance of the number four relates to the promises G-d made to Moses: “I will take you out of the forced labor in Egypt, and free you from their slavery; I will liberate you and I will take you to be My own nation.” (Exodus 6:6-8).

This year we are hosting family and friends for the first Seder and I wanted to highlight four wonderful Israeli wines we will be celebrating with this year.  L’chaim!

2012 Mt. Tabor Shiraz (Israel); $14.  The wine consists of 90% Shiraz grapes and 10% Cabernet Sauvignon. Aromas and flavors of ripe fruits and violets combined with light earthy notes. The wine is soft-bodied with round velvety tannins.

2012 Or HaGanuz Amuka Series – Idra Single Vineyard (Israel); $17.  This wine was produced from Northern Galilee Cabernet Sauvignon grapes grown in the Idra vineyard.  The wine has an aroma of ripe, red fruit, a round, soft, balanced taste and a pleasant finish.

2012 Bat Shlomo Sauvignon Blanc (Israel); $30.  Located on the slopes of Mount Carmel Bat Shlomo Vineyards was established in 1889 by the Baron Edmund de Rothschild, dry wine is concrete-fermented (a first for an Israeli winery) and has a crisp blend of lemon, pink grapefruit, green apple, tropical fruit flavors and herbs.

2011 Shiloh Secret Reserve (Israel); $35.  Dark and opaque red, with aromas of very ripe black fruit, blueberry, cassis and pepper in the background. Rich bouquet of tobacco and coffee. Intense fruit flavors and black plum, with a long finish.

We would love to hear what you will be drinking this Passover so be sure to share your wine list with us!


The Roots Run Deep – The History of Gold&...


April 4th 2014

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Pesach is synonymous with horseradish and horseradish in turn is synonymous with Gold’s. Gold’s is a one-of-a-kind family-run business which started off during the American Great Depres­sion; a true Great Depression start-up. In 1932, hardworking couple Tillie and Hyman Gold started selling their fresh horse­radish and did all the work by hand. Cleaning, cutting, and grating the horseradish roots; measuring and mixing the ingre­dients; filling the jars; pasting on the labels (with paste made at home with flour and water)…all by hand, one jar at a time with a dedicated focus on freshness and quality. The recipe and hard work ethic was transferred through the generations and is now run by the offspring of Tillie and Hyman.

Make Horseradish - A Visit To Gold's

Today, Gold’s is still a family-run operation and is famous for being meticulous in cleanliness and adhering to the highest standards of kashrut and quality of their products. Gold’s horse­radish has no preservatives, and is a classic ingredient that is enjoying the spotlight, thanks to Gold’s. Gold’s also produces many other products such as borscht, barbecue sauce, and duck sauce, which are all kosher for Passover.

Rabbi Schay and Rabbi Hornstein on 4/3/52 at 18th ave Brooklyn NY (the original factory)

2 Generations (See Tilly on the far left and her son Morris here with his back to us making borscht in the early 50's.

Gil Marks shares some history of horseradish and its’ use as maror at the Seder:

Horseradish, a perennial member of the mustard family (not actually a radish), is a native of temperate southern Russia or Eastern Europe, the area where it is still most appreciated. Its name in Slavic languages is the ancient word khren, the source of the Eastern Yiddish khreyn and Western Yiddish kreyn. Horseradish began arriving in Central Europe by the early 12th century. In southern Germany, Austria, and Czech, the name became kren. In northern Germany, horseradish was called meerrettich (“more radish”), meaning larger and more intense. A misinterpretation as “mare radish” gave rise in the 1500s to the English horseradish.

The first mention of horseradish in a Jewish source was in a list of ingredients used to make charoset by Eliezer ben Nathan of Mainz (c. 1160), who spent several years living in Slavic lands. Similarly, Rabbi Eleazar ben Judah of Worms in Sefer ha-Rokeach (c. 1200) included it in his charoset ingredi­ents. Horseradish was not yet considered appropriate as maror (bitter herb). The requirement for maror is only leaves or stalks, but, for culinary purposes, horseradish is a rhizome. Al­though the top of the mature root may stick above the ground, that does not make it a stalk. In addition, it is pungent and fiery, not bitter. Horseradish also lacks the other Talmudic charac­teristic for maror — dull green foliage with latex sap; horserad­ish leaves are dark green and contain no white sap.

The first written record to permit using horseradish for ma­ror, but only when the preferable lettuce was unavailable, was by Israel ben Joel Susslin of Erfurt (c. 1390). Subsequently, as Jews moved further north, and greens on Passover became impractical, horseradish root became a norm for maror. Among the first to identify horseradish as one the Talmudic vegetables for maror was Rabbi Yom Tov Lipman Ben Nathan Heller (1579-1654) of Moravia, in his commentary on the Mishnah, Tosfot Yom Tov, who considered it as the Tal­mudic tamchah. (Rashi identifies tamchah as horehound and Maimonides as a type of chicory.) To further complicate mat­ters, in modern Hebrew, horseradish is chazeret, another in the Talmudic list of acceptable maror, not its ancient meaning of lettuce.


Crust rib roast or silver tip roast with horseradish and roast in oven.

Add horseradish to mayonnaise and serve as a dipping sauce for fish or steak.

Use horseradish mayonnaise to make deviled eggs. Slice boiled eggs in half. Mash egg yolks and add horserad­ish mayo. Pipe into egg whites. Garnish with chopped chives.

Mix horseradish into ketchup or barbecue sauce for an added kick. Add to braised chicken or meat dishes.

Add to chicken soup.

Mix into potato kugel batter.

Click here for more recipes using horseradish.


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


Matzo Ball Recipe Video


April 3rd 2014

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There’s no debate.  At least not in this house.  Hubby likes light, fluffy, soft, pillowy, perfectly round matzo balls that cut like butter and require no teeth to eat.  So that’s what he gets.  And the kids know no different, so they love their knaidelach like that too. Truth be told I also have a little thing for hard-as-a-rock-get-me-a-chainsaw matzo balls.  But I don’t even know how to make them.

To unload my burdened soul I will have you know I used to make my perfect matzah balls out of a mix.  But I was really good at it.  And they were really round and really pretty and really tasty and really light and really elicited lots of compliments. So when I first came to Israel and was crying shopping in the supermarket with my cousin Bracha (the same darling of a Bracha who gave me this Turkey Hummus recipe and asked her where I could find the matzah ball mix… she was like WHAT?!?!  “they’re so easy to make – I’m giving you my recipe!”

And history was made in my kitchen.  My first new recipe in Israel was a success.  Like I told you in the magazine we did lots of takeout for Rosh Hashanah when I hosted just a few weeks after our aliyah.  But I did make my signature Unstuffed Cabbage Soup with my new Homemade Light and Fluffy Matzo Balls.

Yes we eat matzah balls with everything in this here house.  Not just for Pesach and not just with Chicken Soup.  We eat em with Beef Porridge, Butternut Squash Soup, and straight-up.

These are as easy as the mix, taste way better, and the secret is seltzer AND not to overmix, oh AND light pressure while rolling…

Just watch!


The Kosher Butcher Wife’s Favorite Passover...


April 3rd 2014

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As a proud South African, this Pesach, my Seder theme is ‘Out of Egypt into Africa’. This year all the beautiful inherited Pesach crockery will be used after the Seder. Last week our Rabbi gave a shiur on the importance of keeping the children entertained during the Seder. After all isn’t it their night too? How right he is. I can still remember, as a child, falling asleep under the dining room table only to be woken up by the lebberdikke thumping on the table when ‘Echad Mi Yodeiyah’ was sung. So this year it’s an African themed Seder where table decor will be combinations of white linen, leopard print embossed hessian overlays, white miners lanterns filled with African daisies, Wee Willie Winkie candle holders, tin plates and cups, wooden serving spoons, wooden matzah boxes and a very special carved wooden seder plate.

This is just us having fun with the Seder plate, it is too gorgeous not to share. Hopefully my grandchildren, nieces and nephews won’t fall asleep under the table this year but rather enjoy all the opportunities to join in with the singing under African skies. This of course with the added bonus of receiving a prize, not only for the Afikomen, but for anything we choose to ‘incentivise’ them with along the way!

Roasted Eggplant with Fresh Tomato is my salad of choice this Passover.

‘Potjie’ literally means small pot and is made of heavy wrought iron. It normally stands on three legs (tripod) over burning coals. It’s typically South African and I suppose like a good cholent, everybody has his/her secret. The potjie, with a bit of cooking oil inside, is placed on a fire until the oil has been sufficiently heated. Meat is added first, depending on the preference of the cook. This can be anything from lamb to beef, or even vegetables. The meat is spiced and often a form of alcohol is added for flavour.

When the meat is lightly browned, vegetables like potatoes are added, along with whatever spices are needed. Water or other liquids may or may not then be added, depending on the views of the potjie chef. The lid is then closed and the contents left to simmer slowly without stirring. This distinguishes a potjiekos from a stew that is stirred. The aim is that the flavours of the different ingredients mix as little as possible. Although some chefs may permit stirring from time to time (which is highly frowned upon), it does create a stew where all the ingredients tend to taste similar. Little sauce or water is used, so that cooking is by steam and not boiling in a sauce like a stew; thus the heat must be very low and constant. A potjie is a social activity, with guests generally engaging in fireside chitchat while the potjie cooks, typically three to six hours.

Although I won’t be cooking my vegetables this way for the seder, I will be serving them in a potjie pot, in keeping with my African Seder theme.

Why is the Top Rib/Short Rib cut so different from all other cuts?

Because it’s so versatile, so tasty, so tender and one of the most wonderful cuts on the forequarter.

Whether braised, smoked, roasted or fried – Top Rib (Short Ribs) offers versatility with pride. It’s an economical cut, full of flavour and taste, a roast so delicious it won’t go to waste!

4 ways to enjoy Top Rib this Pesach.


On a recent trip to New York my husband chose a low and slow roasted piece of deboned top rib with mashed potato which he said was superb and melted in his mouth. Although confused as to why he didn’t choose a steak, I have to admit it was delicious. So naturally, upon returning home, I started experimenting until I received the “thumbs up” from the Lurie Jury so here goes.


This sauce will really have you covered for almost anything on Pesach. You can cook your ribs, roast and brisket in it or simply spoon it over, steak, schnitzels, burgers, chops and wors. It’s great with everything – Ok maybe not ice cream!! For the same amount of work I would double up on this recipe, it will be worth it!!


Make your teriyaki for Passover and use it on these flavorful beef strips.


Don’t be afraid to get sticky on Passover.

End the meal with a Passover Cookie Ice Cream Layer cake using non dairy ice cream of course, the cookies are fantastic and served layered with ice cream it takes it to another level.

Have a happy Passover.


Cookbook Spotlight: 4 Bloggers Dish eCookbook


April 3rd 2014

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How does it happen that four kosher food bloggers from different states come together to write the first ever eBook of kosher Passover recipes?

“Food bloggers constantly read other blogs and love to see what creative types are cooking up and writing about.  Kosher food bloggers network even more deeply because of our niche,” explained Liz Rueven of Kosher Like Me.

She was relaxing on a beach in Costa Rica in January when she received an unexpected invitation from Sarah Lasry, Patchke Princess and Amy Krtizer, What Jew Wanna Eat.

They asked if she and Whitney Fisch, Jew Hungry, would like to collaborate on an eBook of Passover recipes that would explore both traditional and more modern twists on Pesach recipes.

The catch? The project would have to be completed within 6 weeks and the four bloggers would conduct all meetings via Google Hangouts (video chat).

Somehow, all four bloggers, none of whom had spent more than 30 minutes speaking to each other in person, agreed to work towards the fast approaching deadline and create 15-20 new recipes each. They developed, tested, cooked all recipes and shot all of the photos in the eBook.

Each of the writers prepared 10 -15 recipe ideas for the first of many two hour video conferences. With no time to waste, the project evolved organically. Each blogger utilizing her resources and talents to help put together all of the pieces including finding a designer to help with the cover graphics, working out financial and legal details, and learning new tech skills in order to format and publish the book.

Aside from mouth-watering modern recipes such as Balsamic Braised Short Ribs, Matzah Brie Caprese, Spaghetti Squash with Quinoa Meatballs, Sautéed Kale, Tomato, and Mushroom Quiche with a Hash Brown Crust, and Cinnamon Donut Balls, this e-cookbook also includes step-by-step instructions and beautiful visuals as well as helpful tips such as Freezer Instructions, Prep Ahead Rules, and a To-Go Guide. All recipes are clearly labeled including gebrokts and non-gebrokts.

Find “4 Bloggers Dish: Passover, Modern Twists on Traditional Flavors” at Amazon by clicking here for just $3.99.

Also, get a sneak peek and try out this quinoa salad recipe from Liz.